This is very colorful and has a wonderful flavor. Thinly slicing the sugar snap peas on a sharp diagonal and then sprinkling them over the salad adds great flavor and a fresh, crispy flavor.
Serves 4.
3 c. (10 ounces) sugar snap peas, stemmed, stringed
1/2 t. kosher salt, plus more
1/2 c. finely grated Parmesan cheese, divided
2 T. Champagne vinegar
1 T. fresh lime juice
1/2 t. Dijon mustard
1/4 t. freshly ground black pepper, more for seasoning
1/4 c. sunflower or vegetable oil
2 T. extra-virgin olive oil
8 red radicchio spears
8 yellow endive spears
2 T. chopped flat-leaf parsley
2 T. thinly sliced chives
2 T. chopped chervil
2 T. 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 and thinly slice on a sharp diagonal.
- To make dressing: Puree 1/4 c. Parmesan, vinegar, lime juice, Dijon mustard, 1/2 t. salt, and 1/4 t. pepper in a blender until smooth. Gradually add both oils and blend until emulsified.
- 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 these with remaining snap peas.
- Drizzle some of the dressing over all.
- Sprinkle remaining 1/4 c. Parmesan and herbs over, then drizzle with more dressing.
- Season with pepper.
