Best Snow Pea Salad With Shallot Tarragon Recipes

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SNOW PEA SALAD WITH SHALLOT & TARRAGON



Snow Pea Salad with Shallot & Tarragon image

Both Uncle & I love any kind of vegetabe salad. I found this recipe in a magaizne that I ripped out a year ago. The paper is all ripped & wrinkled. So I think it is time to post it. I have made this before & it went over great with Uncle.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories     Other Salads

Number Of Ingredients 7

2 teaspoon(s) dijon mustard
2 tablespoon(s) white wine vinegar
1/4 cup(s) e.v.o.o. "extra virgin olive oil"
- salt and pepper
2 tablespoon(s) minced shallot or 1/2 a small onion
1 pound(s) snow peas, thinly slcied legthwise
2 tablespoon(s) fresh tarragon, chopped

Steps:

  • In a large bowl whisk together the mustard & oil. Than season woth salt & pepper. Than mix in the shallot or onion, snow peas & tarragon. Mix well to coat everything.
  • Note: To store, cover tightly & place in ice box for 6 hours.

PEA SALAD WITH TARRAGON AND PEA SHOOTS



Pea Salad with Tarragon and Pea Shoots image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1 1/2 teaspoons sherry vinegar
1/4 teaspoon capers, roughly chopped, plus 1/2 teaspoon brine from the jar
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
4 sprigs tarragon, leaves chopped
Kosher salt
Sugar
3/4 pound sugar snap peas, strings removed
3/4 pound snow peas, trimmed
1 cup shelled green peas
Freshly ground white pepper
1/4 cup pea shoots

Steps:

  • Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
  • Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
  • Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
  • Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
  • Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
  • Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.

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.

SAUTé OF SPRING PEAS WITH TARRAGON



Sauté of Spring Peas with Tarragon image

Categories     Herb     Vegetable     Side     Vegetarian     Quick & Easy     Pea     Spring     Tarragon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen, thawed
8 ounces snow peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.

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