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