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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Snap Pea Salad with Tarragon and Fennel Recipe

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This recipe for Snap Pea Salad with Tarragon and Fennel is from The Kenworthy/Slaughter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons orange juice, plus 1 teaspoon zest
2 teaspoons hot sauce
1 tablespoon sugar
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
2 fennel bulbs, thinly sliced, fronds reserved for garnish
1/4 pound fresh sugar snap peas, about 2 cups
1/2 cup loosely packed tarragon leaves
Directions:
Directions:
2 tablespoons orange juice, plus 1 teaspoon zest
2 teaspoons hot sauce
1 tablespoon sugar
1/4 cup olive oil, divided
Kosher salt and freshly ground black pepper
2 fennel bulbs, thinly sliced, fronds reserved for garnish
1/4 pound fresh sugar snap peas, about 2 cups
1/2 cup loosely packed tarragon leaves
Number Of Servings:
Number Of Servings:
4

 

 

 

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