Fennel, Sugar Snap Peas, and Tarragon
AuthorlisaSource: www.marthastewart.com
1 fennel bulb
7 ounces sugar snap peas
2 tbsp. fresh tarragon
1 tbsp. plus 2 tsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1/2 tsp. coarse salt
1
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.
2
Serve immediately.
CategorySalads
Ingredients
1 fennel bulb
7 ounces sugar snap peas
2 tbsp. fresh tarragon
1 tbsp. plus 2 tsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1/2 tsp. coarse salt
Directions
1
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.
2
Serve immediately.
