Spring Snap Pea Salad



  • 1 cup fresh shelled peas
  • 2 ½ Tablespoons butter
  • 2 cups bias cut sugar snap peas
  • ½ cup shaved fresh fennel
  • ¼ cup shaved radishes
  • Juice of ½ a lemon
  • ½ Tablespoon extra virgin olive oil
  • 1 Tablespoon chopped fresh dill
  • 1 Tablespoon fresh mint
  • ½ Tablespoon chopped fresh tarragon
  • Freshly ground pepper
  • Pinch of Maldon salt
  1. Prepare a bowl with ice and water.
  2. Heat a few cups of water in a small pan on the stove. Bring to a boil and drop in freshly shelled peas for one to two minutes. Use a slotted spoon or sieve and remove peas, dropping into ice water.
  3. In a small pan on the stove over low heat, add butter and melt. Swirl pan occasionally. After several minutes, butter will begin to brown. Remove from stove and toss peas.
  4. Add snap peas, fennel, and radishes to a platter. Drizzle with lemon juice and olive oil.
  5. Add brown buttered peas.
  6. Top with herbs, salt and pepper. Serve immediately.