15 minutes
A vibrant, fresh salad featuring a mix of peas, radishes, pea tendrils, tarragon, and a zesty anchovy lemon dressing.
Anchovy Fillets, finely chopped
0 oz
Green Garlic, thinly sliced
stalks
Lemon, seeds removed and finely chopped
each
tablespoons
to taste
to taste
Snap Peas, halved lengthwise with strings removed
0 oz
Radishes, thinly sliced
cups
Pea Tendrils
cups
Tarragon Leaves And Stems, tender
cups
tablespoons
1. Prepare the Dressing
In a small bowl, combine the chopped anchovies, sliced green garlic or scallions, finely chopped lemon, and lemon juice. Season with a pinch of kosher salt and a few grinds of black pepper. Stir everything together until well mixed. The dressing should taste bold and assertive.
2. Toss Vegetables with Dressing
In a medium bowl, toss your halved snap peas and thinly sliced radishes with the anchovy dressing. Allow them to sit for a few minutes so the flavors can meld, and the vegetables can absorb some of the savory tang.
3. Fold in Tendrils and Tarragon
Just before you're ready to serve, gently fold in the pea tendrils or shoots and the tarragon leaves and stems. Drizzle everything with olive oil and season again with a little salt and pepper, adding more fresh lemon juice if needed. This final step ensures the tendrils and herbs remain fresh until served.
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