Black Pudding & Arugula Salad
Black pudding with crisp and spicy arugula (Rocket, as the Brits would say) and poached eggs, is really delicious as either a starter or a shared plate. The mix of savory, salty and creamy is a modern way to serve our classic black pudding.
- 5 thick cut slices of Black Pudding
- 2 Eggs
- 8 oz Rocket/Arugula, chopped
- ½ cup White Wine
- ½ cup Whipping Cream
- 1 teaspoon Creamed Horseradish
- 2 tablespoons White Wine Vinegar
- ½ teaspoon Chives, chopped
- ½ teaspoon Thyme, chopped
- Salt and Pepper to taste
Add a little oil to a skillet and cook the black pudding on moderate heat until ready.
Separately, boil water in a saucepan, and add the vinegar. Reduce to a simmer, and poach the eggs to preference. Remove eggs from the saucepan and allow to dry on a plate covered with a paper towel.
In another pan, heat up the white wine and add the cream, chives and thyme. Combine with the horseradish and simmer gently for 3 minutes until the mixture thickens.
On a plate, place the arugula on the base, layer with the black pudding, then add the poached eggs on top. Serve with the creamy sauce poured over, or separately to the side, and garnish with any leftover herbs.
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