Endive & Snap Pea Salad with Parmesan Dressing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3 cups (10 ounces) sugar snap peas, stemmed, stringed

1/2 teaspoon kosher salt plus more

1/2 cup finely grated parmesan, divided

2 tablespoona champagne vinegar

1 tablespoon fresh lime juice

1/2 teaspoon dijon mustard

1/4 teaspoon freshly ground black pepper plus more for seasoning

1/4 cup sunflower oil

2 tablespoona extra-virgin olive oil

8 red belgian endive or small treviso radicchio spears

8 yellow belgian endive spears

2 tablespoons chopped flat-leaf parsley

2 tablespoons thinly sliced chives

2 tablespoons chopped chervil

2 tablespoons chopped tarragon

Directions:

1. 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.
2. 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.
3. 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.

By RecipeOfHealth.com