INGREDIENTS

INSTRUCTIONS

The dressing:Pour the port into a small saucepan with the sugar, place over
a moderate heat and reduce the liquid by 3/4. Remove the pan from the heat
and cool.
Mix the cooled port and half the olive oil, fresh parsley and chilli in a
bowl, mix vigourously with a whisk. Add seasoning to taste.
The Salad:Place a saucepan of water over a moderate heat and bring the
water to the boil. Place the baking potatoes into the water and simmer
until the potatoes are tender this will take about 10 minutes.
Cool the potatoes under running water.
Peel the potatoes and then slice them approximately 1/2cm (1/4 inch) thick.
Slice the black pudding to the same thickness.
Preheat the oven to 140 C, 275 F, Gas Mark 1.
Heat the oil in a frying pan over a moderate heat, add the potato slices
and fry them until they are crispy and well coloured. Remove them from the
pan and fry the black pudding for 2 minutes on each side.
Place the potato and black pudding into the oven to keep warm.
Place a saucepan of water over a moderate heat and bring to the boil, add
the vinegar, reduce the heat slightly so that the water is simmering. Poach
the eggs 2 at a time in the water for 3 minutes.
Place the eggs onto absorbent kitchen paper.
To assemble the salads:Mix 1 tablespoon of the dressing with the salad
leaves. Divide the potatoes between the plates,layer the black pudding and
leaves on top of the potatoes. Top the leaves with a carefully dried
poached egg. Season the salad.
Trickle a little more dressing over the egg and around the plate. Make a
small incision into the egg so that the liquid yolk starts to flow and
serve straight away.
Converted by MC_Buster.
NOTES : Full of flavour and texture this salad makes a great lunch, served
with hot French bread and a glass of chilled Tawny Port.
Converted by MM_Buster v2.0l.

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