tomato-potato-and-mustard-green-salad-12709.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Blender",
        "Potato",
        "Tomato",
        "Side",
        "Low/No Sugar",
        "Healthy",
        "Chive",
        "Mustard Greens",
        "Gourmet",
        "Sugar Conscious",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Tomato, Potato, and Mustard Green Salad",
    "url": "http://www.epicurious.com/recipes/food/views/tomato-potato-and-mustard-green-salad-12709"
}