Charred Sugar Snap Peas with Buttermilk Aioli
A delightful combination of charred and raw sugar snap peas served with a creamy homemade buttermilk aioli. The dish features a perfect balance of smoky grilled peas and fresh crunch, topped with spicy Calabrian chiles and flaky sea salt.
Ingredients
- •1 whole small shallot, finely chopped
- •2 tablespoons fresh lemon juice
- •1 whole large egg yolk
- •1 clove garlic clove, finely grated
- •¼ teaspoon kosher salt, plus more
- •1 pinch cayenne pepper
- •½ cup vegetable oil
- •2 tablespoons buttermilk
- •2 tablespoons crème fraîche
- •1 to taste Freshly ground black pepper
- •1½ pound sugar snap peas, untrimmed, divided
- •2 tablespoons olive oil, divided
- •1 tablespoon thinly sliced drained oil-packed Calabrian chiles
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Mix shallot and lemon juice in a small bowl. Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl. Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth. Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper.
15 min
- 2.
Prepare grill for medium-high heat.
10 min
- 3.
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper. Set a wire rack or grill basket on grill grate and grill peas on rack, turning occasionally, until lightly charred, about 4 minutes; return to bowl.
4 min
- 4.
Cut raw peas in half crosswise on a diagonal and toss with grilled peas along with remaining 1 tablespoon olive oil; season with black pepper. Spoon some aioli on a platter and top with snap peas, chiles, and sea salt. (Reserve remaining buttermilk aioli for another salad, or use it as a dip.)
10 min
- 5.
Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.
