You may also like
Categories:
peas beans sugar snap beans spring onion mixed herbs potatoes extra-virgin olive oil champagne vinegar mustard salt
Viewed: 71 - Published at: 8 years agoIngredients
- 1 cup shelled fresh English peas
- 1 cup shelled fresh fava beans
- 1 cup sliced fresh sugar snap beans
- 1/2 diced spring onion
- 1/4 cup chopped mixed herbs (basil, mint, majoram, tarragon, chervil, etc.)
- 1 lb new potatoes (Yukon Gold, Russian fingerling, Banana, or similar)
- Extra virgin olive oil
- Wine or champagne vinegar, plus a squeeze of fresh citrus.
- Dijon mustard
- salt / pepper
Method
- Blanch English peas, favas and snap peas separately in salted slow boiling water for 2-3 minutes each, or until crisp tender. Shock each in iced water to stop cooking. Drain and pat dry with towels.
- Remove skin from favas. Slice snap beans on bias. Add to peas in a bowl.
- Add chopped mixed herbs to bowl.
- Boil unpeeled potatoes about 10-15 minutes until tender. Drain and set aside.
- Make vinaigrette.
- Slice potatoes into about 1/3" thick coins and arrange on large plate in one layer. Drizzle with vinaigrette.
- Toss vegetables in bowl with remaining vinaigrette.
- Mound peas and favas on top of potatoes.
- Finishing salt, fresh ground pepper, drizzle of extra virgin olive oil, and a squeeze of citrus.
