Ensalada de Morcilla y Queso de Cabra (Black Pudding and Goat's Cheese Salad)
Black pudding and goat's cheese are both in that category of foods that divide opinion: love them or hate them, the "marmite effect". I personally adore both of them so when I stumbled across this salad I simply couldn't resist making it for myself!
The best thing about this dish is the balance of flavours and textures. Peppery, crisp watercress, juicy, slightly sharp raspberries, earthy, crunchy pine nuts and of course the richness and warmth of both the morcilla and the goat's cheese. Thrown together in a matter of minutes and ideal as a starter or part of a tapas selection, this recipe is perfect for all occasions.
Ensalada de Morcilla y Queso de Cabra (Black Pudding and Goat's Cheese Salad)
Serves 4 as a starter/tapa
200g watercress (or mixed leaves)
200g raspberries
3 tbsp pine nuts, toasted
1 tbsp olive oil
200g soft goat's cheese, sliced into 1cm rounds
1 morcilla de burgos (black pudding), sliced into 1cm rounds
For the dressing:
1 tsp clear honey
3 tbsp olive oil
1 tbsp sherry vinegar
salt and freshly ground black pepper
Wash and dry the watercress and toss with the berries and pine nuts.
heat 1 tbsp of oil in a non-stick pan over a medium-high heat. Pan-fry the goat's cheese slices on one side only until golden. Remove from the pan and then pan-fry the morcilla for about 2 minutes on each side. Remove from the pan and drain on kitchen paper. Add the goat's cheese and morcilla to the salad.
Whisk together the ingredients for the dressing or put them in an empty jar with a lid and shake vigorously. Pour over the salad and serve immediately.
The best thing about this dish is the balance of flavours and textures. Peppery, crisp watercress, juicy, slightly sharp raspberries, earthy, crunchy pine nuts and of course the richness and warmth of both the morcilla and the goat's cheese. Thrown together in a matter of minutes and ideal as a starter or part of a tapas selection, this recipe is perfect for all occasions.
Ensalada de Morcilla y Queso de Cabra (Black Pudding and Goat's Cheese Salad)
Serves 4 as a starter/tapa
200g watercress (or mixed leaves)200g raspberries
3 tbsp pine nuts, toasted
1 tbsp olive oil
200g soft goat's cheese, sliced into 1cm rounds
1 morcilla de burgos (black pudding), sliced into 1cm rounds
For the dressing:
1 tsp clear honey
3 tbsp olive oil
1 tbsp sherry vinegar
salt and freshly ground black pepper
Wash and dry the watercress and toss with the berries and pine nuts.
heat 1 tbsp of oil in a non-stick pan over a medium-high heat. Pan-fry the goat's cheese slices on one side only until golden. Remove from the pan and then pan-fry the morcilla for about 2 minutes on each side. Remove from the pan and drain on kitchen paper. Add the goat's cheese and morcilla to the salad.
Whisk together the ingredients for the dressing or put them in an empty jar with a lid and shake vigorously. Pour over the salad and serve immediately.
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