Ingredients
Makes about 6 servings
Potato Pancake
- 4 Idaho potatoes
- 4 Tbsp chopped herbs
- (such as sage, rosemary, and thyme)
- 2 Tbsp La Padella®
Arugula Salad
- ½ lb baby arugula
- 1 head radicchio
- 1 cup shaved parmesan
- Salt (Grey or Maldon)
- Juice of 2 lemons
- ¼ cup TRULY® Extra Virgin Olive Oil
Garnish
- 4 oz shaved prosciutto
- ¼ cup sliced dates
- Chopped chives
Directions
Potato Pancake
Grate potatoes on the large side of a box grater. Divide into 6 servings. Tightly squeeze potatoes to remove any moisture.
Heat La Padella® in a small nonstick pan until it is shimmering. Spread potatoes in the pan, season with salt, pepper, and herbs. Do not stir the potatoes, allow them to sear on the one side to a nice golden brown.
Once you have gotten a nice sear on the first side, flip the potatoes. Sear the second side the same way. Remove potato pancake from pan and drain on a paper or sport towel.
Arugula Salad
Slice the radicchio thinly. Shave parmesan with a vegetable peeler. Just before serving, toss salad ingredients together with a splash of lemon juice and TRULY® Extra Virgin Olive Oil. Season with salt. (The crunch of Grey salt makes this the perfect salt choice).
Plating
Place potato pancake on the center of the plate. Add a nice pile of the salad on top. Garnish with shaved prosciutto, sliced dates and chives.