Recipes Sugar Snap Pea and Pea Shoot Salad Be the first to rate & review! More Terrific Salads By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds 3 1/2 ounces pea shoots (4 cups) 3 tablespoons chopped tarragon 1 1/2 tablespoons fresh lemon juice Salt and freshly ground pepper 2 1/2 tablespoons extra-virgin olive oil Directions In a bowl, toss the snap peas with the pea shoots and tarragon. Add the lemon juice and season with salt and pepper. Drizzle in the oil, toss well and serve. Rate it Print