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Endive & Snap Pea Salad with Parmesan Dressing

Name: Endive & Snap Pea Salad with Parmesan Dressing
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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