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Endive and Snap Peas with Parmesan Dressing

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.