Fennel+Sugar Snap Peas+Tarragon Salad

By á-2944

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

Details

Servings 4

Preparation

Step 1

Directions
Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.