Endive and Snap Peas with Parmesan Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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