Endive and Snap Peas with Parmesan Dressing

Endive and Snap Peas with Parmesan Dressing
For parties, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer.
Makes: 6 servings (serving size: 2 cups salad)


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1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons grapeseed or other neutral oil
1 1/2 tablespoons extra-virgin olive oil
8 ounces sugar snap peas, trimmed and strings removed
4 yellow or red Belgian endive, leaves separated
1/2 cup chopped fresh herb leaves, preferably a mix of flat-leaf parsley, tarragon, dill and chervil


1. In a blender, combine cheese, vinegar, lime juice, mustard, salt and pepper; puree until smooth. With the machine running, add oils through the feed tube in a slow, steady stream to emulsify.

2. Bring a pot of water to a boil. Fill a large bowl with ice and water. Generously salt the boiling water; add snap peas. Cook just until bright green, about 30 seconds. Drain, transfer to ice water and let stand for 1 minute; drain again. Slice very thinly at an angle. Toss snap peas and endive with dressing in a bowl. Top with herbs. Serve.

Created date

March 2013

Nutritional Information

Calories 134
Fat 11.3 g
Satfat 1.7 g
Monofat 3.9 g
Polyfat 5.2 g
Protein 3 g
Carbohydrate 6 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 150 mg
Calcium 71 mg