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Snow Pea Salad with Shallot and Tarragon

Summer is the season for these crisp, slightly sweet green veggies -- enjoy them in salads and stir-fries.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • 2 teaspoons Dijon mustard
  • 2 tablespoons champagne or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons minced shallot
  • 1 pound snow peas, thinly sliced lengthwise
  • 2 tablespoons chopped fresh tarragon


  1. In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add shallot, snow peas, and tarragon and combine.

Cook's Notes

To speedily slice snow peas into ribbons, stack several pods and cut them all together. The strips don't have to be perfect.

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