New potato salad with shaved parmesan
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes -- scrubbed |
| Salt | ||
| 2 | pounds | Asparagus -- trimmed |
| 1¼ | pounds | Sugar-snap peas -- strings |
| Removed | ||
| 1 | bunch | Chives -- cut 1 inch thick |
| ¼ | cup | Fresh lemon juice |
| ½ | teaspoon | Freshly ground pepper |
| ¼ | cup | Chive Oil (see recipe) |
| 4 | ounces | Parmesan cheese -- whole |
| Block | ||
Directions
Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.
Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1½-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave parmesan over the salad; toss gentlyby hand. Serve at room temperature.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500