| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
|
|
For the dressing; |
| 1/4 |
c |
Chopped shallot |
| 1 1/2 |
ts |
Dijon-style mustard |
| 4 |
tb |
Sherry vinegar; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 3/4 |
c |
Olive oil |
| 2 |
lb |
Boiling potatoes |
| 4 |
lg |
Tomatoes; (about 1 1/2 pounds) |
| 1/2 |
lb |
Mustard greens; stems and center |
|
|
; ribs cut out and |
|
|
; discarded and the |
|
|
; leaves washed, spun |
|
|
; dry, and shredded |
|
|
; coarse (about 6 |
|
|
; cups) |
| 2 |
tb |
Minced fresh chives; or to taste |
INSTRUCTIONS
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 1/4 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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