This combination creates a satisfying crunch and texture and doesn't require any cooking.
Martha Stewart Living, June 2011
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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
Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.
This salad is extra delicious when served with grilled or poached halibut.