Tomato, potato, and mustard green salad

1 servings

Ingredients

Quantity Ingredient
For the dressing;
¼ cup Chopped shallot
1½ teaspoon Dijon-style mustard
4 tablespoons Sherry vinegar; (available at
; specialty foods
; shops and some
; supermarkets)
¾ cup Olive oil
2 pounds Boiling potatoes
4 larges Tomatoes; (about 1 1/2 pounds)
½ pounds Mustard greens; stems and center
; ribs cut out and
; discarded and the
; leaves washed, spun
; dry, and shredded
; coarse (about 6
; cups)
2 tablespoons Minced fresh chives; or to taste

Directions

Make the dressing:

In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.

In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes ¼ inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.

Serves 8.

Gourmet September 1993

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Converted by MM_Buster v2.0l.

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