Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: about 3/4 cup)

The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

mijenn2's Review

June 03, 2013
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.