- 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)
How to make this recipe
- 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 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.
- 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.
Dry and fuller in body than those from Germany, Rieslings from Alsace will stand up better to the flavors in this dish.
Photo © Kristin Gladney Published January 2014