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Black Pudding And Pancetta Salad


  • A few handfuls of baby leaf/herby salad (beetroot, rocket etc)
  • 150g of the best black pudding, diced to sugar cube size
  • 100g pancetta, diced to sugar cube size
  • Slice of white bread or about 3" of baguette, diced
  • 1 ripe pear
  • 50ml of cider
  • 25ml cider vinegar
  • 1tsp honey
  • 1tsp mustard
  • Oil
  • Salt and pepper
Black Pudding And Pancetta Salad


A quick rummage through a fridge with a starter in mind resulted in this recipe...


  • First, get all of your ingredients ready.
  • Soak the pear (or apple) in the cider and vinegar.
  • Get your serving plates out and place the lettuce on the plate.
  • Fry off the bread pieces in some olive oil to make croutons, place on kitchen roll.
  • Fry off your black pudding and bacon in the same pan, on high heat.
  • When crispy (takes just 2 mins), add the apples/pear (leaving the marinade behind)
  • Stir a couple times to warm the fruit up.
  • Spoon the mixture onto your salad leaves.
  • Now, add the remaining marinade to the same pan, simmer on a high heat for 1 minute.
  • Add salt and pepper, mustard, honey and a bit more oil.
  • Whisk to emulsify.
  • Drizzle over the salad (approx 1 dessert spoon per serving).
  • Finally, add a few croutons and season.
  • Serve while it's still warm.
  • Enjoy with some nice cider or Champagne!!