Curly-Endive Salad with Potato-and-Apple Pancakes
- 1/3 cup sour cream
- 1/4 cup milk
- 2 tablespoons chopped fresh chives or scallion tops
- 1/4 teaspoon wine vinegar
- 1 3/4 teaspoons salt
- 1 1/4 teaspoons fresh-ground black pepper
- 1 pound baking potatoes (about 2), peeled
- 3 tart apples, such as Granny Smith, cored
- 1 small onion
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten to mix
- 1/2 cup dry bread crumbs
- 2 to 3 tablespoons cooking oil
- 1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
- 1 small head red- or green-leaf lettuce (about 1/2 pound), torn into bite-size pieces (about 1 1/2 quarts)
- 1. 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.
- 2. 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.
- 3. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 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° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
- 4. 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.
- Wine Recommendation: Dry and fuller in body than those from Germany, rieslings from Alsace will stand up better to the flavors in this dish.
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