• Ingredients: 20
  • Serves: 8

Tomato, potato, and mustard green salad with boiling potatoes, large tomatoes, mustard greens, stems and center ribs cut out and discarded and the leaves washed, spun dry, and shredded coarse, minced fresh chives, or to taste.

Ingredients

For the dressing

  • 2 lb. boiling potatoes
  • 4 large tomatoes
  • 1/2 lb. mustard greens, stems and center ribs cut out and discarded and the leaves washed, spun dry, and shredded coarse
  • 2 tbsps. minced fresh chives, or to taste

Sauce

  • Fresh fennel fronds

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

Make the dressing:

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens.

    For this step you will need

Nutrition information

Calories 332 Carbohydrates 25 g (8%)
Fat 24 g (37%) Protein 6 g (12%)
Saturated Fat 4 g (19%) Sodium 41 mg (2%)
Polyunsaturated Fat 3 g Fiber 5 g (19%)
Monounsaturated Fat 16 g Cholesterol 11 mg (4%)