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.

Yield: Makes: 6 servings (serving size: 2 cups salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 11.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 5.2g
  • Protein: 3g
  • Carbohydrate: 6g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 150mg
  • Calcium: 71mg

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

Preparation

  1. 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. 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.
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