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We were about to make a “chef’s” salad of sorts for lunch today, but switched gears when we noticed the big russet potatoes in the bin on our kitchen counter. Yes, still a salad, but first we peeled the potatoes, grated them on the large holes of a box grater, added chopped scallions, salt, and pepper, then fried them in a lot of butter into crisp rösti. While the potato cakes finished browning, we tossed bibb lettuce, radicchio, and parsley leaves in a garlicky vinaigrette then piled the salad atop the rösti and added a flourish of silky smoked salmon as a garnish. Guess we can call this home cook’s salad.

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