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This high-summer salad is made of tiny new potatoes, asparagus, sugar snap peas, and shavings of Parmesan.

Martha Stewart Living, June 1996

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Servings:
8
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Ingredients

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Directions

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  • Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.

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  • 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 gently by hand. Serve at room temperature.

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