Prep 15 mins
Cook 15 mins
We get a box of organic produce each week from a nearby farmer. In spring, everything in the box is a "green," and we have found some very creative ways to eat them. This recipe appeared in Gourmet in the early 1990s.
- 1⁄4 cup chopped shallot
- 1 1⁄2 teaspoons Dijon mustard
- 4 tablespoons balsamic vinegar or 4 tablespoons sherry wine vinegar
- 3⁄4 cup olive oil
- 2 lbs boiling potatoes or 2 lbs salad potatoes
- 4 large tomatoes, cut into wedges
- 1⁄2 lb mustard greens, rib cut out, leaves shredded
- 3 tablespoons minced chives
- For the dressing, combine dressing ingredients in a blender and process until emulsified.
- For the salad, cut the potatoes into 1/4-inch slices (peel them or not, as you prefer) and boil in salted water to cover until fork tender, about 12 minutes. Drain and run cold water over them. Arrange the slices on a platter with the tomatoes and mustard greens.
- Top with the dressing and garnish with chives.