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Fennel, Sugar Snap Peas, and Tarragon
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| This combination creates a satisfying crunch and texture and doesn't require any cooking. Yield
Serves 4 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
Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.
Cook's Note
This salad is extra delicious when served with grilled or poached halibut.
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