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Bon Appétit

Endive & Snap Pea Salad with Parmesan Dressing

By Jean Georges Vongerichten and Dan Kluger

3.8

(2)

Image may contain Plant Food Produce Vegetable Meal and Dish
Endive & Snap Pea Salad with Parmesan DressingChristopher Testani

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsSaladParmesanCheeseDairyEndiveChicoryLeafy GreensVegetableRadicchioSugar Snap PeaPeaBean and LegumeSideDinnerDairy FreeGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessBlenderBon Appétit

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