I was thumbing through my recipe folder and this Sugar Snap Pea and Endive Salad caught my eye from New York Magazine. It was by Chef Dan Kluger from ABC Kitchen and the salad sounded so light, crunchy and summery (is that a word?). I adapted the recipe reducing the amount of oil. There was over a cup of oil and I like my vinaigrette with more tang and less oil. The Parmesan vinaigrette reminds me of a Caesar salad with lime juice and champagne vinegar.
I love sugar snap peas and use them all the time in stir fries. I am trying to incorporate them into salads so this seemed like a good start. It is nice for warm days because there is no cooking involved and both the vinaigrette and salad can be prepared ahead of time.
In this simple of a salad ingredients make a difference. Using a good Parmesan cheese is a must!
Are you on Pinterest? Follow me and I’d love to follow you to see what you are pinning these days. If you are looking for a refreshing drink to serve your dad check out the Watermelon Margarita’s over at Adventures In The Kitchen.