POLPETTE of POTATO with AVOCADO RED ONION & CUCUMBER SALAD

POLPETTE of POTATO with AVOCADO
RED ONION & CUCUMBER SALAD


1 ½ lbs. potatoes, peeled, cut into large chunks
4-oz. red onion
½ cup cider vinegar
½ tsp. dried oregano
2-oz. Mozzarella cheese slice, quartered
½ cup plus 2 tablespoons olive oil
12-oz. cucumber, peeled, seeded, cut diagonally into ¼-inch thick crescents
2 medium ripe, French California Avocados cut into ½-inch dice
1 large ripe tomato cut into bite-sized chunks
1 small head iceberg lettuce, shredded
salt and freshly ground pepper to taste


Preheat oven to 325 degrees.

Cover potatoes in large pot with salted water. Bring to a boil over high heat; cook until potatoes are tender, about 10 minutes Drain well; scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes. Let cool. Put through a ricer or large holes of a box grater.

Put dried potatoes in bowl; season with salt and pepper. While potatoes are in the oven, cut onions into quarters, slice thinly for 1–inch long pieces. Place in a non-reactive bowl with vinegar and oregano; let stand 15 minutes. Divide potatoes in 8 2-oz.balls. Pick up one in palm of hand, top with ½-oz. cheese and cover with second potato ball. Press and shape potato around cheese to form cake. (May be prepared ahead to this point5, covered and refrigerated up to 1 day prior to cooking.)

Heat 2-tbsp. olive oil in a non-stick skillet over medium heat, or in electric frying pan set at 350 degrees. Cook polpettes until brown and crispy on biota sides, about 20 minutes. While polpettes are cooking, make salad.

Whisk remaining ½ cup olive oil, and salt and pepper to taste into onion-vinegar mixture. Add cucumber45s, avocados and tomato; toss well. Arrange a nest of lettuce on e3ach of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.


Yield: 4 servings.