CRISP POTATO PANCAKES WITH GOAT CHEESE ON MIXED GREENS

[Guest guest]

Source: Bon Appetit Magazine January 1996 Fleur de Lys; San

Francisco, CA

 

Yield: 4 servings

 

Salad:

 

1 tablespoon Sherry vinegar or balsamic vinegar

1/2 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

Pancakes:

 

2 russet potatoes, peeled, grated

1/2 teaspoon salt

1/4 teaspoon pepper

 

1 1/2 tablespoons olive oil

4 ounces soft fresh goat cheese (such at Montrachet), crumbled

4 teaspoons finely chopped fresh chives

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

1/3 cup potatoes in skillet. Using spatula, flatten to 3-inch round.

Repeat 3 times, forming 4 pancakes. Top each cake with 1/4 of goat

cheese. Sprinkle each with 1 teaspoon chives. Cover each with another

1/3 cup potatoes; press to adhere, enclosing cheese completely and

flattening slightly. Cook until bottoms are golden, about 6 minutes.

Add 1/2 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.