Ingredients
c. sour cream
1/4 c. milk
2 tbsp. chopped fresh chives or scallion tops
1/4 tsp. Wine vinegar
1 3/4 tsp. salt
1 1/4 tsp. fresh-ground black pepper
1 lb. baking potatoes (about 2)
3 tart apples
1 small onion
1/4 c. chopped fresh parsley
2 eggs
1/2 c. dry bread crumbs
2 1/2 tbsp. cooking oil
1 small head curly endive (about 3/4 pound)
1 small head red- or green-leaf lettuce (about 1/2 pound)
Preparation
Step 1In 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.Step 2In 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.Step 3In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 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°F oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.Step 4Cut 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.Step 5Wine Recommendation: Dry and fuller in body than those from Germany, rieslings from Alsace will stand up better to the flavors in this dish.
