Sugar Snap Peas

Photo: Hannah Whitaker. Illustrations by John Burgoyne

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, a sweet-and-crunchy package deal. Something else you’ll want to eat in its entirety: ABC Kitchen chef Dan Kluger’s amazing snap-pea-and-endive salad.

Dan Kluger’s Sugar-Snap-Pea-and-Endive Salad

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

For the Dressing:
Combine the Parmesan, vinegar, lime juice, mustard, salt, and pepper in a blender. Emulsify with the oils. Reserve. For the salad: (1) string the snap peas. Blanch for 30 seconds, and remove to an ice bath to cool. Dry the snap peas, and (2) slice into thin strips. To plate each serving: Place 1 Belgian- and 1 red-endive spear on a plate. (3) Top with a small mound of sliced snap peas, a drizzle of dressing, and sprinkle of cheese. Repeat twice using smaller endives each time. Sprinkle with herbs, and drizzle more dressing around the plate. Finish with black pepper. Serves 4. Save remaining dressing for another use. Adapted from Dan Kluger.

Sugar Snap Peas