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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

Source: Martha Stewart Living, June 2011


  • 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


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

Cook's Notes

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


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