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After long days of catering and parties, cooking and baking treats, my body craves light, nutritious, and flavorful food. Recipes that are quick to prepare and delicious. This endive and snap pea salad is all of these things and is perfect for spring and summer. A few ingredients and a simple vinaigrette, when combined, create a salad filled with flavor and a wonderful sweet crunch.
Place cleaned and trimmed snap peas on a cutting board. With a sharp knife, cut whole snap peas on an angle into thin slices. Set aside in a large mixing bowl.
Trim the ends off of the endive bulbs. For the smaller endive, simply cut the bulb into thin rounds, about 1/4 inch thick. For larger endive, cut the whole bulb in half. Then, cut side down cut thin half-moons, about 1/4 inch thick. Set in bowl with the peas.
In a small food processor, mix all the ingredients for the dressing.
To assemble the salad, toss the snap peas and endive with the dressing. Gently mix in the chopped herbs and serve immediately. Adapted from Jean George Vongerichten's Endive and Sugar Snaps with Parmesan Dressing.