Endive and Snap Peas with Parmesan Dressing
- 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
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.
For parties, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer.
- Yield: Makes: 6 servings (serving size: 2 cups salad)
|Calories per serving:||134|
|Fat per serving:||11.3g|
|Saturated fat per serving:||1.7g|
|Monounsaturated fat per serving:||3.9g|
|Polyunsaturated fat per serving:||5.2g|
|Protein per serving:||3g|
|Carbohydrate per serving:||6g|
|Fiber per serving:||3g|
|Cholesterol per serving:||3mg|
|Iron per serving:||1mg|
|Sodium per serving:||150mg|
|Calcium per serving:||71mg|
Good to Know
If you're entertaining guests, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer. For a time saver, buy stringless snap peas for faster prep.