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!
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Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Serving Size: 2 tablespoons dressing plus one fourth salad
Ingredients
- Dressing serves 6 and has 4 Weight Watcher's Points Plus
- Salad serves 4 and has 1 Weight Watcher's Points Plus
- 3/4 cup parmesan, grated
- 1/3 cup Champagne vinegar
- 1/4 cup lime juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1/2 cup freshly ground pepper
- 1/4 cup canola oil
- 1/4 cup olive oil
- 3 cups sugar snap peas
- 2 spears Belgian endive
- 1-2 heads radicchio
- 1/4 cup parmesan, grated
- 2 tablespoons parsley and thyme
Instructions
- Combine dressing ingredients in the blender, adding only half the oil to begin with and adjust to taste.
- Lay out several endive spears on each plate, top with radicchio and place large mound of snap peas on top. Drizzle with dressing and sprinkle with Parmesan.
I'm Cheri Liefeld a freelance recipe developer, food writer and cooking instructor. You will find easy, healthy recipes for family meals, entertaining ideas and ideas for cooking with kids.




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