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Gallery Fennel, Sugar Snap Peas, and Tarragon Credit: Raymond Hom Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes This salad is extra delicious when served with grilled or poached halibut.

Gallery Fennel, Sugar Snap Peas, and Tarragon Credit: Raymond Hom

Recipe Summary Servings: 4

Fennel, Sugar Snap Peas, and Tarragon      Credit: Raymond Hom  

Fennel, Sugar Snap Peas, and Tarragon

Credit: Raymond Hom

Fennel, Sugar Snap Peas, and Tarragon

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

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 Notes This salad is extra delicious when served with grilled or poached halibut.

Cook’s Notes

This salad is extra delicious when served with grilled or poached halibut.

Reviews

 Add Rating & Review     

Reviews

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Add Rating & Review

All Reviews for Fennel, Sugar Snap Peas, and Tarragon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fennel, Sugar Snap Peas, and Tarragon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest