Ingredients
⅓cupsour cream
¼cupmilk
2tbspfresh chives,chopped, or scallion tops
¼tspwine vinegar
1¾tspsalt
1¼tspfresh ground black pepper
1lbbaking potatoes,peeled
3apples,such as Granny Smith, cored
1small onion
¼cupfresh parsley,chopped
2eggs,beaten to mix
½cupdry bread crumbs
3tbspcooking oil
1small head curly endive,(about ¾ lb), torn into bite-size pieces
1small head red leaf lettuce,(about ½ lb), or green leaf lettuce, torn into bite-size pieces
Preparation
In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1½ of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining salt and pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into 12 pancakes about 2½-inches wide and ½-inch thick, using about ¼ cup of the mixture for each.
Cook the pancakes in batches, turning once, for 3 to 4 minutes per side until crisp and golden.
Keep the cooked pancakes warm in a 200 degrees F 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.
Serve and enjoy.
