Fennel, Sugar Snap Peas, and Tarragon

Name: Fennel, Sugar Snap Peas, and Tarragon
Ingredients: 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

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

Martha Stewart Living, June 2011

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Credit: Raymond Hom

Recipe Summary

Servings:

Ingredients

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

Directions

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

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Cook's Notes

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Fennel, Sugar Snap Peas, and Tarragon

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Cook's Notes

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Fennel, Sugar Snap Peas, and Tarragon

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Fennel, Sugar Snap Peas, and Tarragon