Sugar Snap Pea Salad - Sides - Spring 2024, Episode 8

Spring brings lots of fun vegetables to play with after the long winter of root veggies. Here I show you how to turn sugar snap peas into a lovely side dish that is cool, crunchy and flavorful. You have to plan just a bit to roast the peas and allow them to chill. Roasting the peas and mixing the dressing can be done one day ahead and tossed together just before serving.

Sugar Snap Pea Salad with Tarragon
Serves 4

1# sugar snap peas, strings pulled off
1 Tbsp. olive oil
½ tsp. salt
¼ tsp. pepper

Dressing
3 Tbsp. tarragon, fresh chopped
2 Tbsp. lemon juice, fresh
1 tsp. lemon zest
2 tsp. mustard, stone ground
¼ cup olive oil
3 Tbsp. mayonnaise
¼ tsp. salt


1. Preheat oven to 400º.
2. In a bowl, toss peas with olive oil, salt and pepper. Roast in the oven for 8 minutes. Remove from the oven, put peas into a bowl and refrigerate immediately to cool down.
3. Meanwhile, combine all the ingredients for the dressing and refrigerate until ready to toss with the cold peas.
4. Give the dressing a quick stir and toss with cold peas. Serve immediately.

Tools needed:
Measuring spoons and cups
Mixing bowls
Chef knife
Cutting board
Zester
Roasting pan
Whisk