IN THE KIT
3 ozhorseradish cream sauce (sour cream/horseradish)
4 ozorganic mixed greens
0.25 ozfresh rosemary
Vegetable oil (olive is fine)
Salt & pepper
Kitchen Items Needed
2 rimmed baking sheets
Preheat oven to 450ºF with racks in the upper & lower thirds;
Halve apples, remove core, & cut each half into 4 wedges;
Halve onion, then slice half into ½-inch thick slices through the root end (save remaining onion for step 3);
Pick & finely chop rosemary leaves, discarding stems;
Coarsely chop walnuts.
In a large bowl, combine apples, sliced onions, chopped rosemary, 1 tablespoon oil, ¼ teaspoon salt, & a few grinds of pepper. Transfer to a rimmed baking sheet. Roast on upper oven rack, flipping once, until tender & golden, about 20 minutes. Place walnuts in a small skillet & bake on lower oven rack until toasted, about 5 minutes (watch closely as ovens vary).
Peel potatoes. Coarsely grate potatoes & remaining onion half. Working in batches, transfer potato-onion mixture to the centre of a clean dish towel or paper towel; twist to squeeze moisture from potatoes & onions, then place in a large bowl. Add 1 large egg, ¼ cup flour, 2 teaspoons salt, & a few grinds of pepper; stir until well combined.
Heat ¼ inch oil in a large skillet over medium-high until shimmering. Working in batches if necessary, scoop potato mixture into 6 equal mounds (about ¼ cup each). Add to oil & press slightly to flatten. Cook until golden, 2–3 minutes per side. Drain on a paper towel & season with salt. Transfer to a second rimmed baking sheet. Bake on lower oven rack, 4–5 minutes.
Meanwhile, in a medium bowl, whisk to combine 2 teaspoons vinegar, 2 tablespoons oil, & a pinch each of salt & pepper. Add arugula, roasted apples & onions, & toasted walnuts; toss to combine. Season to taste with salt & pepper.
In a small bowl, combine all of the sour cream & horseradish. Season to taste with salt & pepper. Serve potato latkes with salad alongside & with horseradish cream on the side for dipping. Enjoy!