Side Dishes
This black pudding salad recipe transforms a traditional breakfast staple into a sophisticated side dish that balances smoky, savory crunch with creamy herbed cream cheese. The secret lies in properly cooking the black pudding—slicing it thin and pan-frying until crispy—before layering it over crisp greens and a tangy dressing.
I developed this recipe after realizing how versatile black pudding could be beyond its usual fried or scrambled forms, and the result is a dish that's both rustic and refined.
The salad's foundation is simple: crisp mixed greens, thinly sliced black pudding for texture, and a creamy herbed cream cheese that ties everything together. The key technique is ensuring the black pudding is cooked just until crispy—overcooking turns it rubbery, while undercooking leaves it raw.
For extra depth, I add toasted nuts or seeds and a drizzle of balsamic glaze to enhance the flavors without overpowering the black pudding's natural smokiness.
What you'll end up with is a salad that's hearty enough to serve as a main course or light enough for a side—crispy black pudding slices provide a satisfying crunch, while the herbed cream cheese adds richness and creaminess.
The combination of textures and flavors makes this dish unexpectedly elegant, perfect for brunch, picnic spreads, or even as a topping for toasted bread.
Pair it with a crisp white wine or a light beer to complement the dish's savory notes, or serve alongside roasted vegetables for a complete meal. The recipe is flexible enough to adapt to seasonal ingredients, ensuring you can enjoy this flavorful salad year-round. Let's get started!
Ingredients for black pudding salad
Crispy black pudding, creamy herbed cheese, and fresh greens—this salad transforms breakfast into a refined dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Pudding 🥓 | 8 oz | High-quality, sliced thinly |
| Mixed Greens 🥬 | 6 cups | Butter or spring mix preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, for herbed cream |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, for herbed cream |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crisping black pudding |
| Balsamic Glaze 🍷 | ¼ cup | Store-bought or homemade |
| Toasted Walnuts 🌰 | ½ cup | Lightly toasted, chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tsp | For cream cheese dressing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Cloves 🧄 | 1 clove | Minced, for herbed cream |
The black pudding is the star here. Look for high-quality, thick-cut pudding at specialty butchers or well-stocked grocery stores like Whole Foods or Trader Joe's. The thicker the slices, the better they crisp up—aim for about 1/4-inch thickness. If you can't find it pre-sliced, ask your butcher to cut it for you. For the herbed cream cheese, fresh chives and dill make all the difference. Buy them in small bunches and store them in the fridge wrapped in damp paper towels to keep them fresh longer. The walnuts should be toasted just until fragrant—don't let them burn, or they'll turn bitter.
No black pudding? Crispy bacon or smoked sausage can work in a pinch, though the flavor won't be quite the same. The herbed cream cheese can be made ahead and stored in the fridge for up to 3 days, so don't stress if you're prepping early. For the balsamic glaze, store-bought is fine, but if you're feeling ambitious, simmer 1 cup of balsamic vinegar until it reduces to about 1/4 cup—it's worth the effort. The mixed greens can be any combination you like, but butter lettuce or spring mix adds a nice crunch. If you're short on time, baby spinach works too, though it wilts faster.
This salad keeps well for 2 days in the fridge, though the black pudding loses some of its crispness after the first day. To serve, assemble just before eating so everything stays fresh. The herbed cream cheese can be stored separately in an airtight container for up to 5 days. For extra crunch, toast the walnuts fresh each time you serve. If you're making this ahead for a party, keep the dressing and black pudding separate until the last minute to maintain texture. Pair with a crisp white wine or light beer to balance the richness.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this salad comes together faster than my morning coffee. Slice the black pudding, dollop the cream cheese, scatter greens and herbs—done. No fancy techniques, just honest, satisfying food.
- Umami & Freshness Clash: That smoky black pudding meets bright dill and chives like a hug from a chef. The cream cheese ties it all together—creamy, tangy, and just salty enough to make every bite addictive.
- Picnic or Potluck Hero: Between us, this is my go-to for gatherings. Pack it in jars for lunch or serve it at brunch—no one will guess it’s this easy. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Honestly, I make double batches because the flavors get better overnight. The black pudding stays firm, the greens hold up, and it’s still fresh-tasting the next day—no sad wilted salads here.
Step-by-step instructions for black pudding salad
Assemble this sophisticated salad with crispy black pudding and herbed cream cheese dressing.
Prepare the Herbed Cream Cheese Dressing
In a medium bowl, combine the 8 oz cream cheese with the 1 clove minced garlic cloves, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until smooth and creamy, scraping down the sides of the bowl as needed. This ensures all ingredients are fully incorporated and the texture is consistent.
Next, fold in the 0.25 cup finely chopped fresh chives and 0.25 cup finely chopped fresh dill until evenly distributed. The herbs should brighten the dressing and add a fresh, aromatic element that complements the rich black pudding. Set the dressing aside while you prepare the remaining components.
Crisp the Black Pudding
Heat the 0.25 cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the 8 oz black pudding, sliced into ¼-inch thick rounds, and cook for 2-3 minutes per side until the edges are deep golden brown and slightly crispy. The black pudding should release easily from the pan when ready—this indicates it's cooked through but still retains its texture.
Transfer the crispy black pudding to a paper towel-lined plate to drain any excess oil. This step is crucial for achieving the perfect balance of savory, slightly crispy black pudding that won't overpower the delicate greens.
Assemble the Salad Base
In a large bowl, combine the 6 cups mixed greens with the 0.5 cup toasted walnuts. Gently toss to distribute the walnuts evenly throughout the greens. The walnuts add a satisfying crunch that contrasts beautifully with the soft cream cheese dressing and crispy black pudding.
Drizzle the 0.25 cup balsamic glaze over the salad and toss lightly to coat. The balsamic glaze adds a touch of sweetness and acidity that balances the richness of the black pudding and cream cheese. Be careful not to over-toss, as you want the greens to remain vibrant and slightly wilted rather than mushy.
Combine and Serve
Divide the mixed greens and walnuts evenly among 4 serving plates. Spoon the herbed cream cheese dressing over the top of each salad, allowing it to drizzle naturally over the greens. Arrange the crispy black pudding slices artfully on top of the dressing, ensuring each serving has a few pieces.
Serve immediately while the black pudding is still crispy and the dressing is at its peak temperature. The contrast of textures—crispy black pudding, creamy dressing, crunchy walnuts, and tender greens—makes this salad a standout dish that’s perfect for brunch or a light lunch. Enjoy the harmonious blend of savory, creamy, and fresh flavors!
Pro Tips For Making Black Pudding Salad
- Slice Thin, Slice Even: Black pudding’s texture changes fast when sliced—thin, uneven pieces dry out or turn rubbery while thicker ones stay chewy. Use a sharp knife and cut slices about ¼-inch thick, then stack them on the greens immediately to keep them moist. (Yes, even if you’re impatient like me, resist the urge to slice ahead.)
- Chill Cream Cheese First: Room-temperature cream cheese blends like butter, but cold cream cheese adds a pleasant bite and doesn’t melt into a greasy mess when tossed with greens. Scoop it straight from the fridge, let it sit for 10 minutes, then mix it with a fork—no need to soften it completely, just make it workable. (I learned this the hard way after a salad turned into a sad, oily puddle.)
- Skip Pre-Wilting Greens: Tossing damp greens with cream cheese and herbs makes the salad soggy in minutes. Pat the mixed greens just dry enough to hold their shape—think of a slightly damp towel, not a sponge. Work quickly after drying, and the salad will stay crisp for hours. (Your future self will thank you.)
- Toast the Herbs: Fresh chives and dill lose their brightness when mixed raw into a creamy salad. Lightly toast them in a dry pan over medium heat for 20 seconds until fragrant—just enough to warm their edges. Cool completely before adding to the salad, or they’ll wilt into oblivion. (Sounds weird, but it works: the flavor pops, and the salad holds together better.)
Dietary considerations for these flavors
Gluten-Free Adaptations
Black pudding itself is naturally gluten-free, but always check the label to confirm—some brands may include wheat-based additives. For the salad base, ensure your mixed greens are certified gluten-free if you're sensitive.
The herbed cream cheese dressing is already safe, but if you're using store-bought balsamic glaze, opt for brands like Primal Kitchen or Annie's, which guarantee gluten-free status. 🌱
Vegetarian Alternatives
Skip the black pudding entirely and replace it with crispy roasted mushrooms (sliced cremini or shiitake) or smoked tofu strips for a meat-free version. For extra depth, marinate the mushrooms in 1 tbsp soy sauce and 1 tsp smoked paprika before roasting.
The herbed cream cheese and walnuts will still provide the creamy, crunchy contrast you love.
Dairy-Free Options
Swap the cream cheese for a dairy-free alternative like Kite Hill almond milk cream cheese or Forager cashew cheese. These brands mimic the texture and richness while keeping the dish vegan-friendly.
Use the same herbed dressing technique, but add 1 tsp nutritional yeast to the mix for a cheesy flavor without dairy. The balsamic glaze and walnuts remain unchanged.
Low-Fat Modifications
Reduce the cream cheese to 4 oz and stir in 2 tbsp Greek yogurt to lighten the dressing while maintaining creaminess. For the black pudding, use a nonstick skillet and reduce the olive oil to 2 tbsp to cut back on fat.
The salad will still be satisfying but with fewer calories. Pair with a light vinaigrette on the side if you prefer even less richness.
Allergen-Friendly Tips
If nut allergies are a concern, replace walnuts with toasted pumpkin seeds or sunflower seeds for crunch. For those avoiding garlic, omit the minced clove from the dressing and boost the lemon juice to 2 tbsp instead.
Always double-check ingredient labels, especially for cream cheese and balsamic glaze, which may contain hidden allergens like mustard or dairy.
Nutrition facts
Frequently asked questions
Can I use regular pudding instead of black pudding?
No, they're completely different! Black pudding is a cured sausage made with pork blood and fat, giving it that distinctive smoky flavor. Regular pudding (like sweet rice pudding) won't work—you need the savory, slightly spicy character of black pudding for this salad. If you can't find black pudding, try crispy bacon or smoked sausage as a substitute, though the flavor profile will differ.
How do I store leftover black pudding salad?
Store the salad components separately in airtight containers for up to 2 days. Keep the black pudding slices wrapped in parchment paper to maintain crispness, and store the herbed cream cheese dressing in the fridge. Reassemble just before serving to preserve textures. The black pudding loses crispness when refrigerated, so it's best eaten fresh.
What's the best way to crisp the black pudding?
Use medium-high heat and about ¼-inch thick slices for perfect crispiness. Cook for 2-3 minutes per side until golden brown. The key is patience—don't rush it, or the outside will burn before the inside cooks. A nonstick skillet helps prevent sticking while keeping the fat content in check.
Can I make this salad ahead of time?
Yes, but with some adjustments. Prepare the herbed cream cheese dressing up to 3 days ahead and store it in the fridge. Toast the walnuts fresh before serving. Assemble the salad base (greens + walnuts) just before eating, and cook the black pudding last minute—it's best served crispy and warm. The balsamic glaze can be made ahead too.
What wine pairs well with this salad?
A crisp Sauvignon Blanc or Pinot Grigio complements the herbed cream cheese and black pudding beautifully. For red wine lovers, try a light Pinot Noir—its acidity balances the richness. A dry sparkling wine also works well for a festive touch. Avoid heavy reds that might overpower the delicate salad flavors.