Sugar Snap Pea and Pea Shoot Salad
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Serves : 4
Melissa Clark
August 2001

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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

How to Make It

Step

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.

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