For parties, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer.

Jean-Georges Vongerichten
Recipe by Health April 2013

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Recipe Summary

Yield:
Makes: 6 servings (serving size: 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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

Nutrition Facts

134 calories; fat 11.3g; saturated fat 1.7g; mono fat 3.9g; poly fat 5.2g; protein 3g; carbohydrates 6g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 150mg; calcium 71mg.
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