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Name: Sardine And Watercress Salad with Shredded Potato Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c olive oil; 1 sm Bunc watercress; rinsed,; 1/2 Red onion; sliced thin,; 1 tb Water; ; brisling sardines; ; minutes; ; in ice water; 1 tb Dijon-style mustard; or to; ; packed in oil,; ; and coarse stems; ; separated into; 1 tb White-wine vinegar; or to; ; tocover for 30; A; (1/2-pound) russet; ; rings, and soaked; ; (baking) potato; ; drained well; ; discarded(about 3; A; (3 3/4-ounce) can; 1 tb Unsalted butter; ; cups)

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INGREDIENTS

1/4 c olive oil
1 sm Bunc watercress; rinsed,
1/2 Red onion; sliced thin,
1 tb Water
; brisling sardines
; minutes
; in ice water
1 tb Dijon-style mustard; or to
; packed in oil,
; and coarse stems
; separated into
1 tb White-wine vinegar; or to
; tocover for 30
A; (1/2-pound) russet
; rings, and soaked
; (baking) potato
; drained well
; discarded(about 3
A; (3 3/4-ounce) can
1 tb Unsalted butter
; cups)

Servings

INSTRUCTIONS

In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk in the water. Peel the potato, grate it coarse, and squeeze it between several thicknesses of paper towels to remove any excess moisture. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, add half the potato, tamping it down with a spatula, and cook the potato cake, shaking the skillet frequently to keep the potato from sticking, for 6 minutes, or until the underside is golden and crisp. Turn the potato cake, cook it for 6 minutes more, or until the underside is golden and crisp, and transfer it to a plate. Make a second potato cake in the same manner with the remaining butter and potato and transfer it to another plate. In a bowl toss the watercress with 3 tablespoons of the dressing and spoon the remaining dressing around the potato cakes. Arrange the onion, drained well, the watercress, and the sardines decoratively on the potato cakes. Serves 2. Gourmet April 1992

NOTES

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Sardine And Watercress Salad with Shredded Potato Cake

1/4 c olive oil
1 sm Bunc watercress; rinsed,
1/2 Red onion; sliced thin,
1 tb Water
 ; brisling sardines
 ; minutes
 ; in ice water
1 tb Dijon-style mustard; or to
 ; packed in oil,
 ; and coarse stems
 ; separated into
1 tb White-wine vinegar; or to
 ; tocover for 30
 A; (1/2-pound) russet
 ; rings, and soaked
 ; (baking) potato
 ; drained well
 ; discarded(about 3
 A; (3 3/4-ounce) can
1 tb Unsalted butter
 ; cups)

In a small bowl whisk together the vinegar, the mustard, and salt and  pepper to taste, add the oil in a stream, whisking, and whisk in the water.  Peel the potato, grate it coarse, and squeeze it between several  thicknesses of paper towels to remove any excess moisture.    In a non-stick skillet measuring 6 inches across the bottom heat 1/2  tablespoon of the butter over moderately high heat until the foam subsides,  add half the potato, tamping it down with a spatula, and cook the potato  cake, shaking the skillet frequently to keep the potato from sticking, for  6 minutes, or until the underside is golden and crisp. Turn the potato  cake, cook it for 6 minutes more, or until the underside is golden and  crisp, and transfer it to a plate. Make a second potato cake in the same  manner with the remaining butter and potato and transfer it to another  plate. In a bowl toss the watercress with 3 tablespoons of the dressing and  spoon the remaining dressing around the potato cakes. Arrange the onion,  drained well, the watercress, and the sardines decoratively on the potato  cakes.    Serves 2.    Gourmet April 1992

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 1 servings

Calories: 730
Calories from Fat: 730 (100%)

Amt Per Serving		% DV

	Total Fat 82.6g	110 %
	Saturated Fat 45.6g	228 %
	Monounsaturated Fat 27.8g
	Polyunsanturated Fat 4g
Cholesterol 183.2mg		56 %
Sodium 9.9mg		0 %
Potassium 20.7mg		1 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 730

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