Shelly's Recipe

WINTER SALAD WITH CRISPY POTATO BRICK CAKE AND CREAMY HERB HORSERADISH DRESSING

Category: Salad

Salad
4 tablespoons grape seed oil (or another neutral oil) (divided)
4 large Idaho potatoes (14 ounces each), peeled
Kosher salt and freshly ground black pepper to taste
8 slices aged brick cheese (3/4 ounce per slice or a total of 3 ounces) (divided)
6 cups tart mixed greens (arugula, watercress, frisee, etc.)

Prepare dressing; set aside.

Place a 10-inch nonstick, ovenproof saute pan over medium heat. When hot, add 2 tablespoons oil.

Just before cooking, slice potatoes on a mandoline or slicer to 1/8-inch thickness. (Do not rinse.) Carefully and working quickly, lay slices in the pan in a circular fashion from outside to inside, shingling each by half to make one layer covering the bottom. Season lightly with salt and pepper. Repeat with a second layer and lightly season with salt and pepper.

Lay 2 slices of cheese over potatoes, then add final layer of potatoes with salt and pepper. Add remaining 2 slices of cheese and finish with a final layer of potatoes. Top lightly with salt and pepper.

Preheat oven to 375 degrees.

Add 1 tablespoon oil around outside of potatoes in pan and saute about 4 minutes total (including layering time).

Transfer to preheated oven and bake 15 minutes. Remove from oven but maintain oven temperature. Set a cookie sheet over sauté pan and carefully invert cake onto the cookie sheet.

Add remaining 2 tablespoon oil to the pan and slide cake back into saute pan. Return to oven and continue cooking until potatoes are tender and golden, 5 to 10 minutes. Check for doneness by inserting a knife into the potatoes until there is no resistance.

When done, remove from oven, slide potato cake onto cutting board and cut into wedges. Place 2 wedges on each serving plate.

To finish: Lightly season greens with salt and pepper and lightly dress with creamy herb horseradish dressing. Drizzle a bit of dressing around and over potatoes, then add greens as a garnish.

Creamy herb horseradish dressing:
4 tablespoons mayonnaise (I use Hellmann's)
3 teaspoons hot dry mustard
2 1/2 teaspoon freshly squeezed lemon juice
1/2 cup grape seed oil (or other neutral oil)
2 teaspoon cider vinegar
4 tablespoons prepared hot horseradish (squeeze to remove excess liquid)
1 teaspoon kosher salt
1 teaspoon black pepper
2 1/2 teaspoons chopped fresh tarragon leaves
2 1/2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill fronds

In a small bowl, mix mayonnaise, mustard and lemon juice with a whisk and gradually pour in oil while whisking. Whisk in remaining ingredients and reserve chilled until needed. Makes 4 servings