This following recipe comes from Cavallo Point’s very own Chef Jayne Reichert. Learning from Chef Jayne at the cooking school is always a favorite moment during one of my Optimal Health retreats. Enjoy this healthful, green side dish at your next al fresco dinner (a summer must-do!) Seasonal salads are an ode to summer, which is still upon us… no matter what those pesky Back-to-School ads say!

Sugar Snap Peas with Tendrils

Serves 6


.1 pound sugar snap peas, strings removed

. ½ pound pea tendrils

. ½ bunch small radishes

. 2 tablespoons tarragon vinegar

. 1 clove green garlic, smashed

. 1 shallot, finely minced

. 1-teaspoon honey

. Fresh tarragon leaves

. Olive oil

. Salt and pepper


. Bring a pot of salted water to a boil and blanch the peas until bright green and crisp-tender, approximately 1 to 1 ½ minutes.

. Remove the pea pods to a salted ice bath.

. Once the pea pods are cool, slice into thirds on the bias.

. Wash the pea tendrils and spin dry.

. Tear the tendrils into pieces, taking care to remove the tough stem from the top of the pea tendril.

. Tip and tail the radishes, and wash.

. Slice radishes into long thin strips.

. Pound the green garlic into a paste with a mortar and pestle; cover with a bit of olive oil.

. In a small mixing bowl, macerate the shallots along with the tarragon vinegar. Add salt to taste.

. Add the green garlic and honey to the second mixture.

. Slowly whisk in the olive oil, adjusting the seasoning and olive oil as needed.

. To plate the salad, season the pea tendrils with salt and a bit of olive oil.

. Add the radishes, peas and fresh tarragon.

. Toss the salad with the dressing to lightly coat the greens.

. Enjoy!

** NB: For those of you trying to lower their intake of sodium, try Bragg’s Liquid Aminos™ in place of the salt.

For more information on my Optimal Health Retreats, such as the upcoming “Manage Stress, Cultivate Resilience click here!

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