Endive Snap Pea Salad With Parmesan Dressing Food

SNAP PEAS AND PARMESAN SALAD

Snap Peas and Parmesan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup apricot jam
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1/2 cup fresh basil leaves, chopped
1 cup 1/2-inch chunks Parmesan
1 pound sugar snap peas, strings removed and halved

Steps:

In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then mix in the basil. Add the Parmesan chunks and sugar snap peas, and toss to coat.

ENDIVE & SNAP PEA SALAD WITH PARMESAN DRESSING

Endive & Snap Pea Salad with Parmesan Dressing image

Provided by Jean Georges Vongerichten

Categories Salad Herb Appetizer Vegetarian Parmesan Spring Summer Tarragon Chive Endive Parsley Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 15

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

Steps:

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.

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