Name: Charred Sugar Snap Peas with Buttermilk Aioli
Ingredients: 1 small shallot, finely chopped; 2 tablespoons fresh lemon juice; 1 large egg yolk; 1 garlic clove, finely grated; 1/4 teaspoon kosher salt, plus more; Pinch of cayenne pepper; 1/2 cup vegetable oil; 2 tablespoons buttermilk; 2 tablespoons crème fraîche; Freshly ground black pepper; 1 1/2 pound sugar snap peas, untrimmed, divided; 2 tablespoons olive oil, divided; 1 tablespoon thinly sliced drained oil-packed Calabrian chiles; Flaky sea salt (such as Maldon)

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Ingredients

1 small shallot, finely chopped

2 tablespoons fresh lemon juice

1 large egg yolk

1 garlic clove, finely grated

1/4 teaspoon kosher salt, plus more

Pinch of cayenne pepper

1/2 cup vegetable oil

2 tablespoons buttermilk

2 tablespoons crème fraîche

Freshly ground black pepper

1 1/2 pound sugar snap peas, untrimmed, divided

2 tablespoons olive oil, divided

1 tablespoon thinly sliced drained oil-packed Calabrian chiles

Flaky sea salt (such as Maldon)

Preparation

Step 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.
Step 2
Prepare grill for medium-high heat.
Step 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.
Step 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.)
Step 5
Do ahead: Buttermilk aioli can be made 3 days ahead. Cover and chill.

Leave a Review

Reviews (3)

Excellent Excellent!
- whatswrong9
- Los Angeles, CA
- 1/2/2016
Test
- nvillatoroProd
- 9/18/2014
I was dubious about this recipe, but since I had the sugar snap peas and other ingredients and the grill was chugging away, I thought I'd try it. It was amazing! The one change I did was to add crushed pistachios on top. Such a nice addition to the usual round of grilled vegetables.
- Lyman61
- University Park, MD
- 8/25/2014

TagsAmerican Sugar Snap Pea Pea Bean and Legume Vegetable Calabrian Chile Chile Buttermilk Dairy Side Lunch Dinner Nut Free Vegetarian Make Ahead Grilling Labor Day Summer Bon Appétit

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