Directions:
- Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
- Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
- Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2280.82 Kcal (9549 kJ) | ||
| Calories from fat | 167.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.62g | 29% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 4% | |
| Sodium | 3340.78mg | 139% | |
| Potassium | 129.2mg | 3% | |
| Total Carbs | 417.94g | 139% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 415.76g | 1663% | |
| Protein | 145.88g | 292% | |
| Vitamin C | 1118.1mg | 1863% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 159.1mg | 884% | |
| Calcium | 5788.6mg | 579% | |
| Amount Per 100 g | |||
| Calories | 19.28 Kcal (81 kJ) | ||
| Calories from fat | 1.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 29% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 4% | |
| Sodium | 28.24mg | 139% | |
| Potassium | 1.09mg | 3% | |
| Total Carbs | 3.53g | 139% | |
| Sugars | 0.01g | 3% | |
| Dietary Fiber | 3.51g | 1663% | |
| Protein | 1.23g | 292% | |
| Vitamin C | 9.5mg | 1863% | |
| Iron | 1.3mg | 884% | |
| Calcium | 48.9mg | 579% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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