The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.
6 cups water
12 ounces baby carrots
1 tablespoon butter
2 cups vertically sliced spring onion, white parts only (about 9 ounces)
1 teaspoon sugar
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh tarragon
2 cups pea tendrils or watercress
How to Make It
Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sauté 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.
So lovely to find pea tendrils at my farmer's market. Lovelier still to feature them in this salad. I subbed mint for tarragon but otherwise made as is. I'd certainly make it for a special occasion, though the tendrils are somewhat hilarious to eat in polite company due to their length.
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