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Ингредиенты
- 1 Tbsp. Sherry vinegar or possibly balsamic vinegar
- 1/2 tsp Dijon mustard
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-minced fresh chives
- 1 Tbsp. finely-minced shallot
- 1 x garlic clove finely minced Salt to taste Freshly-grnd black pepper to taste
- 4 c. mixed baby greens
- 2 x russet potatoes peeled, grated
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 1/2 Tbsp. extra virgin olive oil
- 4 ounce soft fresh goat cheese, such as Montrachet crumbled
- 4 tsp finely-minced fresh chives
Инструкции
- Make Salad: Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Fold in chives, shallot and garlic. Season to taste with salt and pepper. Place greens in large bowl. Set aside.
- Make Pancakes: Place potatoes in dry kitchen towel and squeeze to remove as much moisture as possible. Transfer potatoes to large bowl. Add in salt and pepper and toss to combine.
- Heat 1 Tbsp. oil in heavy large skillet over medium heat. Mound 1/3 c. 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 tsp. chives. Cover each with another 1/3 c. potatoes; press to adhere, enclosing cheese completely and flattening slightly. Cook till bottoms are golden brown, about 6 min.
- Add in 1/2 Tbsp. oil to skillet. Turn pancakes over; cook till golden brown, about 6 min.
- Toss greens with sufficient dressing to coat. Divide salad among plates. Arrange 1 pancake atop each salad.
- This recipe yields 4 servings.
- Comments: An elegant appetizer from Fleur de Lys in San Francisco.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 198 | 47% |
| Total Fat 22.37g | 28% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 918mg | 38% |
| Potassium 657mg | 19% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 10.2g | 34% |
| Sugars 6.26g | 4% |
| Protein 15.57g | 25% |
