Charred Sugar Snap Peas With Buttermilk Aioli
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 small
Shallot (finely chopped)2 tbsps
Lemon Juice (fresh)1 large
Egg Yolk1 tsp
Kosher Salt (plus more)1 cup
Vegetable Oil2 tbsps
Buttermilk2 tbsps
Olive Oil (divided)Directions:
1
Mix shallot and lemon juice in a small bowl
2
Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl
3
Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth
4
Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper
5
Prepare grill for medium-high heat
6
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper
7
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
8
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
9
Spoon some aioli on a platter and top with snap peas, chiles, and sea salt
10
(Reserve remaining buttermilk aioli for another salad, or use it as a dip
11
) Do ahead: Buttermilk aioli can be made 3 days ahead
12
Cover and chill
13
Mix shallot and lemon juice in a small bowl
14
Whisk egg yolk, garlic, kosher salt, cayenne, and 2 teaspoons water in a medium bowl
15
Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth
16
Gently mix in buttermilk, crème fraîche, and shallot mixture; season with kosher salt and black pepper
17
Prepare grill for medium-high heat
18
Toss half of snap peas with 1 tablespoon olive oil in a medium bowl; season with kosher salt and black pepper
19
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
20
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
21
Spoon some aioli on a platter and top with snap peas, chiles, and sea salt
22
(Reserve remaining buttermilk aioli for another salad, or use it as a dip
23
) Do ahead: Buttermilk aioli can be made 3 days ahead
24
Cover and chill