Snap Pea Salad With Tarragon And Fennel Recipes

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FENNEL, SUGAR SNAP PEAS, AND TARRAGON



Fennel, Sugar Snap Peas, and Tarragon image

This combination creates a satisfying crunch and texture and doesn't require any cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 177 g

SNAP PEA, ORANGE AND RADISH SALAD



Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

Steps:

  • Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
  • Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
  • Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

TARRAGON SNAP PEAS



Tarragon Snap Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
  • Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.

Nutrition Facts : Calories 4 calorie, Fat 79 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 5 grams

CHICKEN AND SNAP PEA WILD RICE SALAD



Chicken and Snap Pea Wild Rice Salad image

I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.

Provided by Stacey

Categories     Salad     Grains     Rice Salad Recipes

Time 5h15m

Yield 10

Number Of Ingredients 17

1 ½ cups uncooked wild rice
6 cups water
⅓ cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon white sugar
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dried tarragon, crumbled
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅔ cup safflower oil
3 cups cubed cooked chicken
1 cup sliced celery
½ cup chopped fresh parsley
½ cup sliced green onion
½ pound sugar snap peas, strings removed
½ cup toasted slivered almonds

Steps:

  • Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
  • Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
  • Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA



Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the radishes, peas, ricotta and mint.
  • Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
  • Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

SNAP PEA SALAD



Snap Pea Salad image

When snap peas are in season, we can't resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon zest, optional

Steps:

  • For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUGAR SNAP PEA SALAD WITH CALABRIAN PEPPER AND FENNEL



Sugar Snap Pea Salad With Calabrian Pepper and Fennel image

Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson's Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn. It's the only place to stay on Cumberland Island, the largest barrier island off Georgia's coast. The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring. She is also a fan of Calabrian peppers packed in oil, which she started eating at Antico Pizza in Atlanta. She uses them to make a dressing base that enlivens the peas. The fennel, which needs to be sliced very finely, adds crunch and depth. Buy baby fennel, if you can find it. This is a great salad on its own, or use it as a kind of relish on grilled meat or braised lamb. There will be extra chile dressing, which is a fine condiment for grilled chicken. It will also add character to a pasta dish or even a slice of takeout pizza.

Provided by Kim Severson

Categories     brunch, dinner, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

1/4 cup grapeseed or other neutral oil
1 teaspoon minced garlic
2 teaspoons minced shallot
1 teaspoon deseeded and minced Calabrian peppers packed in oil
1/2 teaspoon lemon zest
1/4 teaspoon minced fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Pinch salt and black pepper
1 pound sugar snap peas
1/2 cup thinly shaved fennel, preferably baby fennel
1/4 teaspoon salt
1 1/2 tablespoons chopped fresh mint
1/2 cup shaved pecorino Romano

Steps:

  • Make the dressing: Heat the grapeseed or other oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, Calabrian peppers, lemon zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a small mixing bowl. Add the olive oil, lemon juice, salt and pepper. Whisk thoroughly to combine.
  • Make the salad: Wash the snap peas and remove the tough string that runs along the interior curve of the pea. Julienne the peas lengthwise, about 1/4-inch thick. Put the peas, fennel, 2 tablespoons of the dressing and the salt in a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 tablespoon of the dressing and sprinkle the shaved pecorino.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 4 grams, TransFat 0 grams

PEA AND FENNEL SALAD



Pea and Fennel Salad image

Make and share this Pea and Fennel Salad recipe from Food.com.

Provided by Spencer 2

Categories     Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1 tablespoon honey
12 ounces frozen peas, thawed
1 fennel bulb, sliced thin
2 tablespoons fresh tarragon, chopped
1/2 cup chopped walnuts or 1/2 cup pistachios

Steps:

  • Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl.
  • Add the peas, fennel and tarragon to the bowl.
  • Toss to coat. Season to taste with salt and pepper.
  • Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.

Nutrition Facts : Calories 264.6, Fat 17, SaturatedFat 1.9, Sodium 139, Carbohydrate 23.7, Fiber 6.9, Sugar 9, Protein 8

SNOW PEA SALAD WITH SHALLOT AND TARRAGON



Snow Pea Salad with Shallot and Tarragon image

Summer is the season for these crisp, slightly sweet green veggies -- enjoy them in salads and stir-fries.

Provided by Martha Stewart

Categories     Salad Recipes

Time 20m

Number Of Ingredients 7

2 teaspoons Dijon mustard
2 tablespoons champagne or white-wine vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced shallot
1 pound snow peas, thinly sliced lengthwise
2 tablespoons chopped fresh tarragon

Steps:

  • In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add shallot, snow peas, and tarragon and combine.

Nutrition Facts : Calories 177 g, Fat 12 g, Fiber 3 g, Protein 3 g, SaturatedFat 2 g

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