Potato Cakes with Salad
Rinse the potatoes and boil in salted water for about 30 minutes, until tender. Drain, allow to cool, peel and press through a potato ricer. Stir the flour and egg into the riced potatoes and season with salt and pepper. Dice the smoked bacon and sauté until crisp. Rinse the parsley, pat dry and chop finely. Stir the bacon and parsley into the potato mixture, then form the mixture into a roll and cut into slices. Heat the clarified butter in a large pan and cook the potato cakes until golden brown on both sides.
Rinse the endive and romaine lettuce, pat dry and tear into bite-sized pieces. Rinse the tomato and cut into wedges. Toss the endive, romaine and tomato wedges together. Rinse the parsley and chop finely. Whisk the red wine vinegar, olive oil and chopped parsley together. Season with salt and pepper and drizzle over the salad. Serve the salad alongside the potato cakes.