Food Recipes Salads Vegetable Salads Sugar Snap Pea and Pea Shoot Salad Be the first to rate & review! More Terrific Salads By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: 4 Cook Mode (Keep screen awake) Ingredients 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds 3 1/2 ounces pea shoots (4 cups) 3 tablespoons chopped tarragon 1 1/2 tablespoons fresh lemon juice Salt and freshly ground pepper 2 1/2 tablespoons extra-virgin olive oil Directions In a bowl, toss the snap peas with the pea shoots and tarragon. Add the lemon juice and season with salt and pepper. Drizzle in the oil, toss well and serve. Originally appeared: August 2001 Rate It Print