Tomato, Potato, and Mustard Green Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup chopped shallot |
1 1/2 teaspoons dijon-style mustard |
4 tablespoons sherry vinegar (available at specialty foods shops and some supermarkets) |
3/4 cup olive oil |
2 pounds boiling potatoes |
4 large tomatoes (about 1 1/2 pounds) |
1/2 pound 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:
1. 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.
2. 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.
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