| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, June 1996 i, Salads |
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 |
INSTRUCTIONS
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 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.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
A Message from our Provider:
“We see a only a glimmering of the plans of God…”