Crisp Potato Pancakes with Goat Cheese on Mixed Greens is a delicious and elegant dish that combines the hearty texture of golden potato pancakes with the creamy richness of goat cheese.
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 and grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 4 ounces soft fresh goat cheese (such as Montrachet), crumbled
- 4 teaspoons finely chopped fresh chives
For Salad:
- Whisk vinegar and mustard in a small bowl. Gradually whisk in oil. Mix in chives, shallot, and garlic. Season to taste with salt and pepper. Place the greens in a large bowl and set aside.
For Pancakes:
- Place the grated potatoes in a dry kitchen towel and squeeze to remove as much moisture as possible. Transfer the potatoes to a large bowl. Add salt and pepper, and toss to combine.
- Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Mound 1/3 cup of potatoes in the skillet. Using a spatula, flatten to form a 3-inch round. Repeat 3 more times, forming 4 pancakes. Top each pancake with 1/4 of the goat cheese. Sprinkle each with 1 teaspoon of chives. Cover each with another 1/3 cup of potatoes, pressing to adhere and enclosing the cheese completely, then flatten slightly. Cook until the bottoms are golden, about 6 minutes.
- Add 1/2 tablespoon of oil to the skillet. Turn the pancakes over and cook until golden, about 6 minutes more.
To Serve: Toss the greens with enough dressing to coat. Divide the salad among plates and arrange 1 pancake atop each salad.
Source: Bon Appétit Magazine, January 1996
Fleur de Lys, San Francisco, CA
Posted to Jewish Cuisine Group by gabriella_kapsaski@
