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Herbed Pea Sprout, Fennel, and Mushroom Salad Recipe
- 1 small fennel bulb, quartered, cored, and sliced crosswise paper thin
- 6 ounces cremini mushrooms, stems removed and caps sliced paper thin
- 1/4 cup thinly sliced fresh chives
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons champagne vinegar
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 8 ounces pea sprouts
Directions:View on Chow
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