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Fennel, Sugar Snap Peas, and Tarragon

This combination creates a satisfying crunch and texture and doesn't require any cooking.

  • servings: 4
Photography: Raymond Hom


  • 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)
  • 7 ounces sugar snap peas, thinly sliced lengthwise
  • 2 tablespoons fresh tarragon
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt

Cook's Note

This salad is extra delicious when served with grilled or poached halibut.


  1. Step 1

    Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

Martha Stewart Living, June 2011