Endive Snap Pea Salad With Parmesan Dressing Recipes

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.

HERBY SNAP PEA AND RADISH SALAD

Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
Serve immediately or refrigerate in an airtight container for up to 3 days.

SNAP PEA SALAD

Snap Pea Salad image

Provided by April Bloomfield

Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw Sugar Snap Pea Fat Free Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 pound sugar snap peas, trimmed and strings removed (see note)
A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
1/4 cup Simple Lemon Dressing
Maldon or another flaky sea salt
Lemon juice
Large handful delicate, peppery arugula

Steps:

So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.

PEA SALAD WITH CREAMY DRESSING

Pea Salad with Creamy Dressing image

I found this recipe many years ago when I was planning a Father's Day party. My dad loved this refreshing crunchy salad so much he's requested it each year since.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (10 ounces) frozen peas, thawed
6 bacon strips, cooked and crumbled
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup thinly sliced green onions
DRESSING:
1/4 cup sour cream
4 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/8 teaspoon salt

Steps:

In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.

Nutrition Facts :

SNAP PEA SALAD

Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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