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Fennel, Sugar Snap Peas, and Tarragon

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins


 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

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.

Nutrition Facts

Serving Size 4 servings

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