Three Pea And Potato Salad - cooking recipe

Ingredients

None None Salad
1 lb baby new potatoes, halved
10.5 oz fresh peas, shelled
5.25 oz snow peas, trimmed
1 oz pea shoots
1 None avocado, pitted, peeled, sliced
1 None green onion, finely sliced
None None Herb Vinaigrette
1/2 cup fresh mixed herbs (chives, chervil, mint), chopped
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
None None shaved Parmesan, to serve

Preparation

Place potatoes in a medium saucepan. Cover with water. Bring to a boil over high heat and cook for 8-10 mins, until tender. Drain.
Blanch peas for 1 min in boiling salted water. Add snow peas for the last 20 seconds. Drain and rinse under cold water until cool. Toss with potatoes, pea shoots, avocado and green onion. Set aside.
To make the dressing, pound herbs together in a mortar and pestle along with 1 tbsp oil and 1/2 tsp salt. Add remaining oil and vinegar. Season. Pour 1/2 over salad and toss to combine. Top with Parmesan. Serve with remaining vinaigrette on the side.