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An Autumnal Salad

I know what you’re thinking. A SALAD, IN AUTUMN?? There is nothing autumnal about that! Oh but there is, if you’re using some of the best ingredients autumn has to offer. There’s plenty of time for stews and soups, I’m choosing to ease my way in. I know that come October I will mostly be deciding what to cook based on whatever I can dip bread in. An Autumnal SaladAn Autumnal Salad

I am not lucky enough to have an apple tree in my garden, nor do I even have a garden for that matter. But I am lucky to have a remarkable selection of English apples at my local greengrocer, I counted five different varieties of English apples alone the last time I was there. I’m afraid to say I have absolutely no idea which I ended up reaching for to go in the salad, I suppose it doesn’t matter (at least not to me, anyway). This salad was a result of me having an abundance of apples and not necessarily wanting to go down the obvious sweet route, I saw this image by the wonderful Gill Meller and knew I had to follow suit. Apple and celeriac are two wonderful pairings on their own, I needed some added comfort and that’s where the black pudding came in! The dressing is a variation on a classic, some might say it’s old fashioned but I personally don’t think honey and mustard could ever out date itself. It’s just too good, even if a bit a retro! You’ll probably find there’s more dressing than you’ll perhaps need but it will keep in a sealed jar for a good week or so, don’t be wasting the good stuff. An autumnal salad

Needless to say this is a really light dish, I’d either be filling myself up with bread on the side or having it as a starter or maybe even a lunch. It is a true celebration of autumn though, after this I’m ready to welcome it with open arms. I’ll consider my next recipe to be a soup or a stew, maybe…


2 Servings
for the salad
  • 1/2 of a small celeriac, julienned
  • 2 small eating apples, sliced
  • 2 rounds of black pudding (approx 120g)
  • handful of hazelnuts
  • 60 lambs lettuce or watercress
for the honey mustard dressing
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste


  1. Dry toast the hazelnuts in a frying pan over a moderate heat and set aside.
  2. Fry the black pudding for 6 - 8 minutes or until crisp, breaking up into pieces with a spatula as you go.
  3. Top the bed of leaves with the celeriac, apple, black pudding and toasted hazelnuts.
  4. Mix together the dressing ingredients in a jar by giving it a good shake, dress the salad with as much or little as you like and serve with some crusty bread.