Endive Snap Pea Salad With Parmesan Dressing Recipes

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SNAP PEA SALAD



Snap Pea Salad image

Go beyond lettuce with this seasonal salad of sugar snap peas and snow peas tossed in a flavorful Parmesan vinaigrette. Minneapolis chef Gavin Kaysen created this recipe for his family, but it was such a hit, he put it on the menu at his restaurant Spoon and Stable.

Provided by Gavin Kaysen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
2 cups plain, whole-milk Greek yogurt
1/2 cup water, divided
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup freshly grated Parmesan
2 cups snap peas
2 cups snow peas
Kosher salt
Freshly ground black pepper
2 tablespoons sunflower seeds, toasted, toast in a hot skillet, 5 minutes
1/2 cup pea shoot tendrils, plus more for garnish
3 radishes

Steps:

  • Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
  • Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
  • Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

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

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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