New potato salad with shaved parmesan
Yield: 8 Servings
Ingredients:
- 2 lb New potatoes -- scrubbed Salt
- 2 lb Asparagus -- trimmed
- 1 1/4 lb Sugar-snap peas -- strings Removed
- 1 bn Chives -- cut 1 inch thick
- 1/4 c Fresh lemon juice
- 1/2 ts Freshly ground pepper
- 1/4 c Chive Oil (see recipe)
- 4 oz Parmesan cheese -- whole Block 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
Instructions:
asparagus into 1 1/2-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"
