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| | For the dressing; |
| 1/4 Tasse | shallot chopped |
| 1 1/2 Teelöffel | Dijon mustard |
| 4 Esslöffel | Sherry vinegar; (available at |
| | Specialty foods |
| | Shops and some |
| | Supermarkets) |
| 3/4 Tasse | olive oil |
| 2 x ca. 450 g | Boiling potatoes |
| 4 gross | Tomatoes; (about 1 1/2 pounds) |
| 1/2 x ca. 450 g | Mustard greens; stems and center |
| | Ribs cut out and |
| | Discarded and the |
| | Leaves washed, spun |
| | Dry, and shredded |
| | Coarse (about 6 |
| | Cups) |
| 2 Esslöffel | Minced fresh chives; or to taste |
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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.
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