| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Small red potatoes; scrubbed |
| 1 |
lb |
Collards; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and cut into 1-inch |
|
|
; pieces |
| 2 |
tb |
Dijon-style mustard |
| 2 |
tb |
Red-wine vinegar |
| 1/3 |
c |
Olive oil |
| 6 |
sl |
Lean bacon; cooked until crisp, |
|
|
; drained, and |
|
|
; crumbled |
| 3 |
tb |
Thinly sliced scallion |
INSTRUCTIONS
In a kettle combine the potatoes with enough water to cover them by 2
inches, bring the water to a boil, and simmer the potatoes 15 to 20
minutes, or until they are tender. Transfer the potatoes with a
slotted spoon to a colander, reserving the cooking liquid, and in the
reserved cooking liquid boil the collards, stirring occasionally, for
10 minutes. Drain the collards in a sieve, refresh them under cold
water, and squeeze them dry in a kitchen towel. In a bowl whisk
together the mustard, the vinegar, and salt and pepper to taste, add
the oil in a stream, whisking, and whisk the dressing until it
emulsified. Quarter the potatoes and add them to the dressing. Add
the collards, pulling them apart to separate the leaves, the bacon,
and the scallion and toss the salad well.
Serves 6.
Gourmet February 1992
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