Crisp potato cake with goat cheese on seasonal lettuces
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vinaigrette (recipe | ||
| Follows) | ||
| 2 | Peeled Idaho potatoes | |
| 1 | tablespoon | Finely chopped chives |
| Salt and freshly ground | ||
| Pepper | ||
| 4 | ounces | Goat cheese |
| 4 | cups | Loosely packed mixed baby |
| Lettuces | ||
| 2 | tablespoons | Extra virgin olive oil |
Directions
Slice the potatoes into very thin, fine julienne style strips, approximately 1½ to 2 inches long by 1/16-inch. Do not wash or put the potatoes in water because it would remove the starch which is needed to keep the potatoes together. Squeeze all the moisture from the cut potatoes and season with salt and pepper.
Add the tablespoon of olive oil to a large skillet. Lay out a thin layer of potato, forming a circle (2 ½-inch diameter). Spread one ounce of the goat cheese on the mound of potato, sprinkle with finely chopped chives. Cover the goat cheese with another thin layer of potato, making sure that the goat cheese is completely enclosed.
Repeat the same operation, making a total of 4 pancakes.
Add the remaining tablespoon of olive oil to the large skillet and over medium heat, let the potato turn into a golden crust on one side. Carefully turn the potato pancakes over and cook to a golden brown on the other side.
Toss the baby lettuces with the vinaigrette. Arrange the lettuces attractively in the center of each of the 4 plates and top each salad with a potato and goat cheese pancake.
Yield: 4 servings
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