Curly-Endive Salad with Potato-and-Apple Pancakes

Ingredients

• 1 pound baking potatoes peeled ( 2)
• 2 tablespoons cooking oil 
• 0.8 pound salad leaves curly endive ()
• 0.5 cup bread crumbs dry
• 2  eggs beaten
• 0.3 cup parsley fresh chopped
• 0.5 pound green-leaf lettuce ()
• 1.3 teaspoons fresh-ground pepper black
• 0.3 cup milk 
• 1 small onion 
• 1.8 teaspoons salt 
• 2 tablespoons scallion tops fresh chopped
• 0.3 cup cup heavy whipping cream sour
• 3  tart apples such as granny smith, cored
• 0.3 teaspoon red-wine vinegar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
2. Mix well and set aside.
3. In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion.
4. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
5. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200 oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
6. Cut the remaining apples into thin slices.
7. Put them in a large bowl along with the greens.
8. Add all but 2 tablespoons of the dressing and toss. Arrange the salad on plates and top with the pancakes.
9. Drizzle the remaining dressing over the pancakes.
10. Wine Recommendation: Dry and fuller in body than those from Germany, rieslings from Alsace will stand up better to the flavors in this dish.