Health

Endive and Snap Peas with Parmesan Dressing

endive-snap-pea-salad

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

Preparation


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)

Nutritional Information

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.

Jean-Georges Vongerichten Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.