Endive & Snap Pea Salad with Parmesan Dressing
A fresh and elegant salad combining crisp sugar snap peas with red and yellow Belgian endive, dressed in a creamy Parmesan vinaigrette and garnished with fresh herbs.
Ingredients
- •3 cups sugar snap peas
- •½ teaspoon kosher salt
- •½ cup Parmesan
- •2 tablespoons Champagne vinegar
- •1 tablespoon lime juice
- •½ teaspoon Dijon mustard
- •¼ teaspoon black pepper
- •¼ cup sunflower oil
- •2 tablespoons olive oil
- •8 spears red Belgian endive
- •8 spears yellow Belgian endive
- •2 tablespoons parsley
- •2 tablespoons chives
- •2 tablespoons chervil
- •2 tablespoons tarragon
Cooking Instructions
- 1.
Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
5 min
- 2.
Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
5 min
- 3.
Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.
10 min
