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Gathered
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Grate potatoes and onion through large holes on a box grater. Pat grated potatoes and onion dry with paper towels. Place potatoes and onion in a large bowl. Stir in lightly beaten eggs and next 3 ingredients. Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium-high heat; cook 2 to 4 minutes on each side or until golden brown. Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired. Top each latke with 1 tsp. Salmon-Olive Relish. Garnish, if desired. Serve immediately. Note: To keep latkes warm before topping with relish, place on a wire rack on a baking sheet. Place in a 250° oven up to 30 minutes.