Crisp potato pancakes with goat cheese on mixed greens
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sherry vinegar or balsamic vinegar |
| ½ | teaspoon | Dijon mustard |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Finely chopped fresh chives |
| 1 | tablespoon | Finely chopped shallot |
| 1 | Garlic clove; finely chopped | |
| 4 | cups | Mixed baby greens |
| 2 | Russet potatoes; peeled, grated | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | tablespoon | Olive oil |
| 4 | ounces | Soft fresh goat cheese; (such at Montrachet), crumbled |
| 4 | teaspoons | Finely chopped fresh chives |
| 4 | Servings | |
Directions
SALAD
PANCAKES
TOPPING
An elegant appetizer from Fleur de Lys in San Francisco.
For Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in oil.
Mix in chives, shallot and garlic. Season to taste with salt and pepper.
Place greens in large bowl. Set aside.
For pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add salt and pepper and toss to combine.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Mound ⅓ cup potatoes in skillet. using spatula, flatten to 3-inch round. Repeat 3 times, forming 4 pancakes. Top each cake with ¼ of goat cheese. Sprinkle each with 1 teaspoon chives. Cover each with another ⅓ cup potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook until bottoms are golden, about 6 minutes. Add ½ tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.
Toss greens with enough dressing to coat. Divide salad among plates.
Arrange 1 pancake atop each salad.
Bon Appétit January 1996 Source: Fleur de Lys; San Francisco, CA Reposted from rec.food.cooking.jewish newsgroup. >From: Lita (alotzkar@...)
Posted to JEWISH-FOOD digest Volume 98 #001 by Lita (alotzkar@...) on Jan 01, 1998