Prosciutto Gallet

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Serves 2-3

3 each Russet potatoes, peeled, shredded in water
1 Cup Vegetable oil
1 Cup Sour cream
2 tablespoons Garlic-roasted, minced
1 teaspoon Tarragon-minced
1/2 Grain Mustard
1 Teaspoon Salt
3 ounces Sliced prosciutto
4 ounces Beets- roasted, diced
1 each Radish- sliced
1 tablespoon Carrot- diced
1 tablespoon pea sprouts- chopped course

In a small sauté pan, heat up a tablespoon of oil. Add a cup of shredded potato to the sauté pan after you wring out all of the water from the potato. Using a rubber spatula, form the potatoes into a cake and fry until they are golden and crispy. Flip the gallet over and cook on the other side until it is golden and crunchy as well. When the gallet is golden brown take it out of the sauté pan and set aside on paper towels to drain. While the gallet is cooling, take the sour cream, garlic,mustard and tarragon and add to a medium bowl. Mix thoroughly and season with salt. Set aside. In a small bowl, add the beets, radish, carrots and pea sprouts. Toss with a little salt and olive oil. Top with prosciutto. Enjoy.