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Tomato Potato & Mustard Green Salad
(recipe, Donia Clark)
This recipe was adapted from the original, which appeared in the September 1993 issue of Gourmet magazine. I didn't have all the ingredients on hand, so I improvised. I like foods that bite back. From the Dijon mustard and pepper-spiked dressing to the bitter greens, this recipe shows it has a lot of attitude; reminds me of Joan Jett. Play the "Bad Reputation" album while making.
- ¼ cup chopped shallot
- 1½ tsp. Dijon mustard
- 4 Tbsp. white wine vinegar
- ¾ cup olive oil (extra virgin, dammit!)
- 2 lb. small red potatoes
- 1½ lb. big-ass tomatoes
- 1 lb. mustard greens, center ribs removed and thrown out (oops! I meant composted) and chopped.
- 2 Tbsp. dried chives (I hear the conversion is 1 tsp. of dry=1 tbsp. fresh, you do the math)
- ½ tsp. salt
- 1 tsp. pepper
- In a blender, blend the shallot, mustard, vinegar, salt, pepper and olive oil.
- In a large saucepan, put the potatoes and cover them by 1 inch with water.
- Cover them by 1 inch with water.
- Boil them for 20 minutes.
- Drain the potatoes.
- Let them cool.
- Slice the potatoes.
- Cut each tomato into 8 wedges.
- Put the tomatoes and potatoes in a big-ass bowl.
- Pour the dressing over them.
- Add the chives.
- Mix together.
- To serve, put about some mustard greens in a individual bowl and top with the potato-tomato mixture.