Apple Watercress Salad with Potato Pancake

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Apple Watercress Salad with Potato Pancake

BLEND No.75 CREATIVE RECIPE

This recipe is a perfect example of the sum being greater than the parts. The real secret to this elegant salad is the vinaigrette that brings it all together, made with my Blend No.75. Each bite is pure delight with an array of nutty, savory and tart flavors from the crispy potato pancake, watercress and apple. Teasing the palate, this salad is a great prelude to any menu.

Serves 6

RECIPE INGREDIENTS

Vinaigrette

  1. 2T         Blend No.75, Already mixed with olive oil
  2. 1T          Lemon Zest
  3. 3T         Lemon Juice _ Freshly squeezed
  4. 2T         Champagne Vinegar
  5. 1t          Mustard
  6. 1t          Sugar
  7. D          Sea Salt and Pepper,  Freshly ground
  8. 3T        Olive Oil

Salad

  1. 3         Russet Potatoes _ Peeled Shredded
  2. ¼C       Olive Oil
  3. 3          Granny Smith Apples, sliced very thin
  4. 3C        Persian Cucumber, Spiralized
  5. 3C        Cherry Tomatoes, Halved
  6. 3C        Watercress

KITCHEN ESSENTIALS

Mandoline
Spiralizer

DIRECTIONS

Vinaigrette

  1. In a mixing bowl, add Blend No.75, lemon zest, lemon juice, vinegar, mustard, sugar, salt and pepper
  2. Mix well with a fork or wire mixer
  3. Add oil and mix well.  Add more salt and pepper to your taste, set aside

Salad

  1. Place shredded potatoes in a cloth and squeeze excess liquid out.
  2. Season with salt and pepper and mix well
  3. Form potato mixture into thin pancake about 6” round
  4. Sautee until golden brown
  5. Place cucumber and tomatoes in a mixing bowl, add dressing and toss to combine
  6. Place watercress on a plate, drizzle some dressing and gently mix
  7. Place apples in mixing bowl, drizzle some dressing and gently mix
  8. Place a pancake on each plate
  9. Top with cucumber, tomatoes, watercress and apple and serve.

 

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