Leek, Potato and Zucchini Pancakes With Baby Lettuces

• For the hotcakes:
• 1 medium russet potato (8 ounces)
• Salt
• 3 whole leeks, white and light green parts, sliced crosswise into 1/8-inch-wide pieces (to make about 4 cups), and thoroughly rinsed
• 1 cup shredded zucchini
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 13 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves
• Black pepper
• 2 tablespoons canola or olive oil
• For the salad:
• Juice of 1 lemon
• Finely grated zest of 1 lemon
• 1 teaspoon honey
• 1/2 cup extra virgin olive oil
• 1 clove fresh garlic, peeled and crushed
• Salt and black pepper
• 3 cups fresh baby lettuces
• 1 shallot, minced

1. Preheat oven to 400 degrees.
2. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour.
3. Let cool.
4. Peel, discarding the skin, and shred the potato on the large holes of a box grater.
5. Set aside.
6. Bring a large pot of salted water to boil.
7. Add leeks and cook until tender, 4 to 5 minutes.
8. Strain.
9. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly.
10. Set aside.
11. Place zucchini in a bowl and sprinkle lightly with salt.
12. Let sit for 10 minutes.
13. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture.
14. The zucchini will shrink greatly.
15. Set aside.
16. In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley.
17. Season to taste with salt and pepper.
18. Mix well.
19. In a large skillet over medium heat, add oil and heat until shimmering.
20. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick.
21. Repeat with the remainder of the mixture.
22. 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.
23. Set aside and keep warm.
24. For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil.
25. Shake well to combine.
26. Add garlic and season to taste with salt and pepper.
27. Shake again.
28. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
29. To serve, divide the hotcakes between two plates.
30. Add equal portions of salad, and serve.

russet potato, salt, leeks, zucchini, egg, allpurpose, parmesan cheese, parsley, black pepper, olive oil, salad, lemon, lemon, honey, extra virgin olive oil, garlic, salt, fresh baby lettuces, shallot

Taken from cooking.nytimes.com/recipes/1015592 (may not work)