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Ingredientes
- Â Â For the dressing,
- 1/4 c. Minced shallot
- 1Â 1/2 tsp Dijon-style mustard
- 4 Tbsp. Sherry vinegar, (available at specialty foods shops and some supermarkets)
- 3/4 c. Extra virgin olive oil
- 2 lb Boiling potatoes
- 4 lrg 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 c.)
- 2 Tbsp. Chopped fresh chives, or possibly to taste
Direcciones
- 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 in the oil in a stream, and blend the dressing till 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 sufficient water to cover them by 1 inch and simmer them for 20 min, or possibly till they are tender. Drain the potatoes, peel them, and let them cold. 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.
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