Endive & Snap Pea Salad with Parmesan Dressing

Endive & Snap Pea Salad with Parmesan Dressing
Photo by Christopher Testani

Ingredients

  • ¼ teaspoon freshly ground black pepper plus
  • ¼ cup sunflower oil
  • ½ teaspoon kosher salt
  • 2 tablespoons Champagne vinegar
  • 8 yellow Belgian endive
  • 2 tablespoons flat-leaf parsley
  • ½ cup Parmesan cheese, freshly grated
  • + 8 more ingredients
    • 3 cups sugar snap peas
    • 2 tablespoons chives
    • 1 tablespoon fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon Dijon mustard
    • 8 red Belgian endive or small Treviso radicchio
    • 2 tablespoons chervil
    • 2 tablespoons tarragon

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 teas...

View full recipe at Epicurious

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