How To Make Endive Salad with Potato-and-Apple Pancakes
Easy and flavorful, this curly endive salad has it all! It’s topped with crunchy pancakes that are made with potatoes and apples for extra deliciousness.
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.
- Calories: 406.74kcal
- Fat: 18.11g
- Saturated Fat: 4.21g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.70g
- Polyunsaturated Fat: 4.03g
- Carbohydrates: 54.85g
- Fiber: 7.02g
- Sugar: 18.29g
- Protein: 9.57g
- Cholesterol: 91.47mg
- Sodium: 983.61mg
- Calcium: 143.48mg
- Potassium: 940.90mg
- Iron: 3.39mg
- Vitamin A: 347.99µg
- Vitamin C: 24.91mg
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