Endive & Snap Pea Salad with Parmesan Dressing

Name: Endive & Snap Pea Salad with Parmesan Dressing
Yield: 4 servings
Ingredients: 1 3 cups (10 ounces) sugar snap peas, stemmed, stringed; 1 1/2 teaspoon kosher salt plus more; 1 1/2 cup finely grated Parmesan, divided; 1 2 tablespoona Champagne vinegar; 1 1 tablespoon fresh lime juice; 1 1/2 teaspoon Dijon mustard; 1 1/4 teaspoon freshly ground black pepper plus more for seasoning; 1 1/4 cup sunflower oil; 1 2 tablespoona extra-virgin olive oil; 1 8 red Belgian endive or small Treviso radicchio spears; 1 8 yellow Belgian endive spears; 1 2 tablespoons chopped flat-leaf parsley; 1 2 tablespoons thinly sliced chives; 1 2 tablespoons chopped chervil; 1 2 tablespoons chopped tarragon

From the kitchen of Carly

Crisp snap peas and bitter Belgian endive come together in this elegant salad, dressed with a silky Parmesan vinaigrette that's bright from lime and Champagne vinegar. The peppery greens and sweet peas create a perfect balance of flavors and textures.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 cups (10 ounces) sugar snap peas, stemmed, stringed
11/2 teaspoon kosher salt plus more
11/2 cup finely grated Parmesan, divided
12 tablespoona Champagne vinegar
11 tablespoon fresh lime juice
11/2 teaspoon Dijon mustard
11/4 teaspoon freshly ground black pepper plus more for seasoning
11/4 cup sunflower oil
12 tablespoona extra-virgin olive oil
18 red Belgian endive or small Treviso radicchio spears
18 yellow Belgian endive spears
12 tablespoons chopped flat-leaf parsley
12 tablespoons thinly sliced chives
12 tablespoons chopped chervil
12 tablespoons chopped tarragon

Instructions

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.
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.
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.