Peas with Anchovy, Lemon, and All the Radishes - Alison Roman

Name: Peas with Anchovy, Lemon, and All the Radishes - Alison Roman
Ingredients: 3 anchovy fillets, finely chopped; 2 stalks green garlic or scallions (white and light green parts only), thinly sliced; 1⁄2 lemon , seeds removed, finely chopped; 1 tablespoon fresh lemon juice , plus more as needed; Kosher salt; freshly ground black pepper; 1⁄2 pound snap peas , halved lengthwise, stringy pieces removed; 2 cups thinly sliced radishes , preferably a mix of watermelon, French breakfast, and regular; 2 cups pea tendrils or shoots; 1⁄2 cup tender tarragon leaves and stems; 3 tablespoons olive oil; Kosher salt and freshly black ground pepper; Fresh lemon juice

www.alisoneroman.com

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

View full recipe on www.alisoneroman.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Spoon

Ingredients

3 anchovy fillets, finely chopped
2 stalks green garlic or scallions (white and light green parts only), thinly sliced
1⁄2 lemon , seeds removed, finely chopped
1 tablespoon fresh lemon juice , plus more as needed
Kosher salt
freshly ground black pepper
1⁄2 pound snap peas , halved lengthwise, stringy pieces removed
2 cups thinly sliced radishes , preferably a mix of watermelon, French breakfast, and regular
2 cups pea tendrils or shoots
1⁄2 cup tender tarragon leaves and stems
3 tablespoons olive oil
Kosher salt and freshly black ground pepper
Fresh lemon juice