10th August 2017
Interview: Sophie Missing
Photographs: Sean Santiago
Serves 4
3 anchovies, finely chopped
2 stalks green garlic (or garlic scapes or scallions), thinly sliced (white and light green parts only)
½ lemon, seeds removed, finely chopped, plus 1 tbsp fresh juice
Kosher salt, freshly ground pepper
½ lb. snap peas (approx. 225g) halved lengthwise
2 cups (approx. 230g) thinly sliced radishes, preferably a mix of watermelon, breakfast and regular
3 tbsp olive oil
2 cups (approx. 115g) pea tendrils or shoots
½ cup (approx. 30g) tarragon, tender leaves and stems
Combine anchovies, green garlic, chopped lemon and juice and season with salt and lots of pepper; this is the dressing and it should taste assertive in every way possible: salty, tangy, garlicky, peppery. Toss snap peas and radishes and let sit a few minutes (this will soften them slightly and give them a chance to get to know the dressing). Add tendrils, tarragon and toss to combine. Season with salt, pepper and more lemon juice if you feel like it needs a touch more tang.
Interviews
Alison Roman