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Endive and Sugar Snaps with Parmesan Dressing

This super-savory dressing goes with everything from haricots verts to chopped romaine. But I especially love it in this combination. For parties, I toss the dressing with just the snap peas and spoon the mixture into the endive spears to make a passed hors d’oeuvre.

Recipe information

  • Yield

    Serves 4

Ingredients

1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
3/4 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons grapeseed or other neutral oil
1 1/2 tablespoons extra-virgin olive oil
8 ounces sugar snap peas, trimmed and strings removed
4 yellow or red Belgian endive, leaves separated
1/2 cup chopped fresh herb leaves, preferably a mix of flat-leaf parsley, tarragon, dill, and chervil

Preparation

  1. Step 1

    Combine the cheese, vinegar, lime juice, mustard, salt, and pepper in a blender. Puree until smooth. With the machine running, add the oils through the feed tube in a slow, steady stream to emulsify the mixture.

    Step 2

    Bring a pot of water to a boil. Fill a large bowl with ice and water. Generously salt the boiling water and then add the snap peas. Cook just until bright green, about 30 seconds. Drain, transfer to the ice water, and drain again. Slice very thinly at an angle.

    Step 3

    Toss the endive and snap peas with the dressing. Top with the herbs.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsParmesanCheeseDairySugar Snap PeaPeaBean and LegumeVegetableEndiveChicoryLeafy GreensStarterDinnerGluten FreeVegetarianQuickEasyBlenderSpringCookbooks
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