To make Sam’s salad more filling, I topped it with rösti. And, for the dressing, cheese melted in milk and seasoned with salt, pepper and a bit of chili.
For the uninitiated, rösti is fried grated potatoes. Techniques for making rösti vary; some prefer to parboil the potato before grating while others grate it raw. I am of the parboiling school as it ensures that the center of the rösti is completely cooked through by the time the surface is browned and crisp. Oh, and I fry rösti in butter.
Swiss rösti salad
- 1 large potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon chili powder
- 2 tablespoons butter you may need more or less depending on the size of the potato
- 1/4 cup grated cheese any variety that melts well
- 2 tablespoons milk
- 1 bunch lettuce cut up
- 1 small small cucumber thinly sliced
- 2 tomatoes thinly sliced
- chopped parsley to garnish
- Cook the whole and unpeeled potato in boiling water for about 10 minutes. Scoop out and dump in a bowl of iced water until cool. Peel and grate coarsely. Toss with salt, pepper and a bit of chili.
- Heat the butter in a frying pan.
- Spread the grated potato at the bottom of the pan, pushing down lightly to make the shreds stick together. Fry over medium heat for three to four minutes per side or until golden and crisp outside.
- Place the cheese and milk in a microwaveable cup. Microwave on HIGH for a minute until the cheese is very soft. Stir to melt it completely. Season with salt, pepper and some chili.
- Arrange the lettuce, cucumber slices and tomato slices on a plate. Place the rösti at the center. Pour the milk-cheese dressing over. Sprinkle with parsley and serve.