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Epicurious

Charred Sugar Snap Peas with Buttermilk Aioli

5.0

(1)

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Photo by Christopher Testani

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

  1. 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.

TagsAmericanSugar Snap PeaPeaBean and LegumeVegetableCalabrian ChileChileButtermilkDairySideLunchDinnerNut FreeVegetarianMake AheadGrillingLabor DaySummerBon Appétit

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