Endive & Snap Pea Salad with Parmesan Dressing

Ingredients for Endive & Snap Pea Salad with Parmesan Dressing

• 600g (275g) sugar snap peas, stemmed, stringed

• 1/2 teaspoons kosher salt plus more

• 80g finely grated Parmesan, divided

• 2 tablespoons a Champagne vinegar

• 1 tablespoon fresh lime juice

• 1/2 teaspoons Dijon mustard

• 1/4 teaspoons freshly ground black pepper plus more for seasoning

• 60ml sunflower oil

• 2 tablespoons a 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

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 60ml Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoons salt, and 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.