INGREDIENTS
1
peeled baking potato
4 cups
Baby arugula
12 oz
Cauliflower florets
2 tsp
Chives, fresh
2 tsp
Flat-leaf parsley, fresh
1
Garlic clove
1/2 cup
Grape tomatoes
2
Shallots, large
1/2 tsp
Thyme, fresh
1
Egg, large
2 tbsp
Canola mayonnaise
1 tsp
Lemon juice, fresh
3/4 tsp
Black pepper
1/2 tsp
Salt
2 1/4 tbsp
Olive oil, extra-virgin
1/2 cup
Panko
2 oz
Fontina cheese
2 tbsp
Parmigiano-reggiano cheese, grated
2 tbsp
Sour cream, light