Fennel, Sugar Snap Peas, and Tarragon

 

This is a really light salad that gores really well with grilled halibut (or whatever fish you might want to cook).  It is very light and fresh tasting.  Jonathan and I really liked it but the kids thought the fennel was gross.  It does have a slight taste of black licorice so if you don't like fennel don't try it.  Super simple and easy.  I sliced the fennel with my mandoline slicer to get fine cuts. 

 

 

Martha Stewart Living, June 2011             

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

Directions

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