Mini Latke Salad with Dill-Feta Vinaigrette
Posted: | Categories: Recipes | Tags:jewish holidays salad vegetarian
Mini Latke Salad with Dill-Feta Vinaigrette
Melissa Ben-Ishay
Savory Recipes
Latkes are my favorite part of any holiday celebration. No one can resist perfectly crunchy, salty, fried potatoes. To add a bit more color to the holiday spread, I decided to pair classic potato latkes with a produce-filled arugula salad. The lightly dressed greens and veggies give the perfect amount of crunch and flavor, and a healthy drizzle of the creamy, Feta-infused vinaigrette brings all of it together. Yes, it’s a bit more labor-intensive than some of my other salads, but latkes are the only croutons you’ll ever want again.
Ingredients
- 3/4 cup canola oil
- 3 Russet potatoes
- 1 yellow onion
- 2 large eggs
- 1 1/2 teaspoons salt, divided, plus more to taste
- 1/4 teaspoon black pepper
- 2 garlic cloves, grated with a microplane
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 - 5 oz. package arugula
- 4 mini sweet peppers, thinly sliced
- 4 Persian cucumbers, cut into thin slices
- 4-5 scallions, trimmed and cut into 1/4" pieces
- Juice of 1 lemon
- 2 tablespoons olive oil
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- Juice of 2 lemons
- 1 garlic clove
- 1/2 cup feta
- 1/3 cup olive oil
- 2 tablespoons white vinegar
- 1/4 cup fresh dill
Directions
Heat about ½” of canola oil in a pot over medium heat.
Clean the potatoes well and shred them using the wide holes on a box grater over a tea towel.
Squeeze the moisture out of the potatoes using the tea towel. Get as much of it out as you can for crispier latkes.
Place the dried potatoes in a large bowl.
Thinly slice the onion, then roughly chop. Add to the potatoes.
Use your hands to mix the eggs, salt, pepper, garlic, and garlic powder into the potatoes. Add the flour in 2 tablespoons at a time, mixing until well combined.
Once your oil is hot enough (you can test by sticking a wooded spoon into the oil—it’s ready when bubbles form around the spoon), add the latke mixture to the oil 1 teaspoon at a time. Cook for 3-4 minutes on each side, until golden.
Remove the latkes from the pot using tongs or a slotted spoon and place on a paper towel to cool. Sprinkle with salt.
Once your latkes are finished, make the salad. In a large bowl, mix together the arugula, peppers, cucumbers, and scallions. Drizzle with the juice of one lemon, 2 tablespoons olive oil, and ½ teaspoon salt. Mix to get all of the salad coated.
To make the Dill-Feta Vinaigrette, add the juice of 2 lemons, 1 garlic clove, feta, ⅓ cup olive oil, and white vinegar to a blender. Pulse until smooth. Add the dill and pulse for a few more seconds, so the dill doesn’t fully blend in and specks remain.
To serve, plate the salad and place the mini latkes on top. Use a squeeze bottle to drizzle the dill-feta vinaigrette over the salad and enjoy.
