| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Thick-sliced bacon |
| 1 | lg | Onion; cut in small dice |
| 1/2 | c | Dijon mustard |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Olive oil |
| 1/4 | c | Sherry vinegar |
| 1 | tb | Brown mustard seeds |
| 1 1/2 | lb | Tiny new potatoes; halved |
| 1/4 | c | Capers; drained |
| 1 | sm | Red pepper; cut small triangles |
| Salt and pepper | ||
| 1 | sm | Bunch mustard greens; trimmed |
INSTRUCTIONS
Cook bacon in skillet until crisp. Remove with slotted spoon and drain. Cool and coarsely chop; place in large bowl. Set aside until needed. Cook onion in remaining bacon fat over moderate heat for 15 minutes. Remove with slotted spoon and add to bacon. Make Mustard Dressing: Place Dijon and garlic in a bowl; mix well. Using a wire whisk, incorporate the olive oil a bit at a time, whisking to form a smooth emulsion. Add the vinegar and whisk until smooth. Add mustard seeds and mix well. Meanwhile, cook potatoes in salted boiling water until they are tender but not mushy. Drain, cool. Add potatoes to the bacon and onion; mix gently. Add the dressing, capers, red pepper, and mix. Season with salt and pepper. Serve on a bed of mustard greens. Recipe by: Hot, Hotter, Hottest by Janet Hazen Posted to KitMailbox Digest by J Pellegrino <[email protected]> on May 02, 1998
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