Country Salad Recipe

Recipe | 18th October 2017

Created by our Development Chef, Clement Pavie, this Country Salad is perfect for a quick, tasty and cost-effective breakfast or lunch serving.


  • 220g Clonakilty Catering Black Pudding
  • 220g Bradley Smoked Dry Cure Rashers
  • 6 Ballyfree Free Range Eggs Large
  • 20g Percheron Shallot Red Wine Vinegar
  • 50g Shallots
  • 40g Wicklow Extra Virgin Rapeseed Oil
  • 400g Seasonal Fare Baby Mix Leaf


  • Cook all the ingredients & toss with the leaves. Served with the vinegar and oil as a dressing.

Contains: Gluten, eggs and sulphites.

Serves 4 with 411 Kcal per serving (calculated using the FSAI Menu Cal Tool)

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