Fennel, Sugar Snap Peas, and Tarragon
Source: www.marthastewart.com
Toss 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandolin), with 7 ounces sugar snap peas, thinly sliced lengthwise, 2 tbsp. fresh tarragon, 1 tbsp. plus 2 tsp. fresh lemon juice, 1 tbsp. extra-virgin olive oil, and ½ teaspoon coarse salt.
Serve immediately.
Ingredients
Directions
Toss 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandolin), with 7 ounces sugar snap peas, thinly sliced lengthwise, 2 tbsp. fresh tarragon, 1 tbsp. plus 2 tsp. fresh lemon juice, 1 tbsp. extra-virgin olive oil, and ½ teaspoon coarse salt.
Serve immediately.