↞ recipe box start page
Category: Salad
Prep Time: Cook Time: Total Time:
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
view more member recipes
WINTER SALAD WITH CRISPY POTATO BRICK CAKE AND CREAMY HERB HORSERADISH DRESSING
view my recipes
print
save
Category: Salad
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Crispy Potato Sopes (masa Boats) With Salsa, Goat Cheese And Herb Salad
by ICOOK2
2 russet potatoes, about 8 oz. total, peeled and cut into large pieces Salt, to taste, plus 3/4 tsp. salt 1 cup fresh smooth-ground corn masa for tortillas, or 1 cup powdered masa harina
by ICOOK2
2 russet potatoes, about 8 oz. total, peeled and cut into large pieces Salt, to taste, plus 3/4 tsp. salt 1 cup fresh smooth-ground corn masa for tortillas, or 1 cup powdered masa harina
Winter Fruit Salad With Lemon Poppyseed Dressing
by sgre52160
Lemon Poppy Seed Vinaigrette: 1 tbsp honey 2 tbsp lemon juice 1/2 tsp diced onion 1/4 tsp Dijon mustard Dash of salt 2 tbsp extra virgin olive oil 1 tsp poppy seeds Salad: 4 cups romaine le
by sgre52160
Lemon Poppy Seed Vinaigrette: 1 tbsp honey 2 tbsp lemon juice 1/2 tsp diced onion 1/4 tsp Dijon mustard Dash of salt 2 tbsp extra virgin olive oil 1 tsp poppy seeds Salad: 4 cups romaine le
Emerald Isle Creamy Horseradish Dressing
by ICOOK2
3/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup scallions (green onions), chopped 3 Tbsp fresh basil 1 Tbsp fresh parsley 1 Tbsp fresh lemon juice 1 Tbsp bottled horseradish salt and perpper to t
by ICOOK2
3/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup scallions (green onions), chopped 3 Tbsp fresh basil 1 Tbsp fresh parsley 1 Tbsp fresh lemon juice 1 Tbsp bottled horseradish salt and perpper to t
Swiss Romaine & Winter Fruit Salad With A Lemon Poppy Dressing
by sgre52160
1/2 c. fresh lemon juice 1/2 c. sugar 2 tsp. minced scallions or yellow onion 1 tsp. Dijon mustard 1/2 tsp. salt 2/3 c. canola oil 1 Tbsp. poppy seeds 1 large head of Romaine lettuce 4 oz. or
by sgre52160
1/2 c. fresh lemon juice 1/2 c. sugar 2 tsp. minced scallions or yellow onion 1 tsp. Dijon mustard 1/2 tsp. salt 2/3 c. canola oil 1 Tbsp. poppy seeds 1 large head of Romaine lettuce 4 oz. or
Crispy Chicken Under A Brick
by sgre52160
1 (3 lb) whole chicken 3/4 cup olive oil 2 oranges, juiced and zested 2 tsp cumin seed, toasted 1 tsp curry powder 1 tbsp brown sugar 1 tsp minced garlic 2 tbsp chopped parsley Salt an
by sgre52160
1 (3 lb) whole chicken 3/4 cup olive oil 2 oranges, juiced and zested 2 tsp cumin seed, toasted 1 tsp curry powder 1 tbsp brown sugar 1 tsp minced garlic 2 tbsp chopped parsley Salt an
view more member recipes
related CDKitchen recipes
Famous Dave's Creamy Sweet & Sour Coleslaw
Hot Bloody Mary
Trawler's Crab Dip
Spicy Pink Horseradish Sauce
Amish Potato Salad
Crispy Herb-Baked Chicken Tenders
Red Lobster's Sassy Smoked Salmon Canapes
Basic Coarse Mustard
Garlic Horseradish Mashed Potatoes
Crispy Potato Patties