Curly-Endive Salad With Potato-And-Apple Pancakes

Source: Chef2Chef

 
Yield: 4

1/3 c sour cream
1/4 c milk
2 tb chopped fresh chives or scallion
1/4 ts wine vinegar
1 3/4 ts salt
1 1/4 ts fresh-ground black pepper
1 lb baking potatoes; (about 2), peeled
3 tart apples; such as granny smith, cored
1 sm onion
1/4 c chopped fresh parsley
2 eggs; beaten to mix
1/2 c dry bread crumbs
2 tb cooking oil; up to 3
1 sm head curly endive; (about -3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1 sm head red- or green-leaf lettuce; (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)

In a small glass or stainless-steel bowl, combine the sour cream, milk,
chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Mix well and set aside.

In a food processor with a grating attachment, grate the potatoes, 1 1/2
of the apples, and the onion. Transfer to a large bowl and stir in the
parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon
pepper.

In a large nonstick frying pan, heat 1 tablespoon of the oil over
moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide
and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the
pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side.
Keep the cooked pancakes warm in a 200 degrees oven on a baking sheet lined
with paper towels until the last batch is done. Use 1 tablespoon of oil for
each batch.

Cut the remaining apples into thin slices. Put them in a large bowl
along with the greens. Add all but 2 tablespoons of the dressing and toss.
Arrange the salad on plates and top with the pancakes. Drizzle the remaining
dressing over the pancakes.

Quick from Scratch Soups & Salads

Per serving: 367 Calories (kcal); 15g Total Fat; (35% calories from fat);
10g Protein; 51g Carbohydrate; 104mg Cholesterol; 1134mg Sodium
Food Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
2 1/2 Fat; 0 Other Carbohydrates