Leek, Potato and Zucchini Pancakes With Baby Lettuces

Preparation

1. Step 1

   Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.

2. Step 2

   Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.

3. Step 3

   Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.

4. Step 4

   In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure ¼ cup of the leek and potato mixture and form into a patty about ⅔ of an inch thick. Repeat with the remainder of the mixture.

5. Step 5

   Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.

6. Step 6

   For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.

7. Step 7

   To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.