Pea And Fennel Salad Recipes

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SNAP PEA SALAD WITH TARRAGON AND FENNEL



Snap Pea Salad with Tarragon and Fennel image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • In a small bowl, whisk together the orange juice, hot sauce, sugar and 2 tablespoons of the olive oil. Season with salt and pepper, to taste, and set aside.
  • Warm the remaining olive oil in a medium skillet over medium heat. Add the fennel and saute for 3 minutes. Stir in the peas along with the orange zest and season with salt and pepper, to taste. Saute until the peas turn bright green, about 2 minutes. Remove the skillet from the heat. Pour the vinaigrette over the fennel mixture. Transfer the fennel mixture to serving bowl and toss in the tarragon to release fragrance and wilt slightly. Garnish with reserved fennel fronds and serve slightly warm or at room temperature.

Nutrition Facts : Calories 190 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 246 milligrams, Carbohydrate 16 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 5 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

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