Ingredients
For the Dressing:
1 cup Parmesan, grated
1/2 cup plus 1 tsp. Champagne vinegar
1/4 cup fresh lime juice
1 1/2 tbs. Dijon mustard
1 tbs. kosher salt
1 tsp. freshly ground black pepper
1 cup sunflower oil
1/2 cup extra-virgin olive oil
For the Salad:
3 cups sugar snap peas
12 spears Belgian endive
12 spears red endive or radicchio di Treviso
1/4 cup Parmesan, grated
2 tbs. each parsley, chives, chervil, tarragon, finely chopped
Freshly ground black pepper to taste
Description
The French Call Them Mange-touts, Or ?eat All,? Referring To The Fact That The Edible-podded Sugar Snap Is A Decidedly Nose-to-tail Legume.
New York Magazine
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