Name: Charred Snap Peas and Fennel with Bacon-Guajillo Salt
Yield: Makes 2 to 4 Servings as a Side
Ingredients: 1½ tsp Bacon-Guajillo Salt; 4 Tbsp extra-virgin olive oil; 1 medium fennel bulb (12 oz [340 g]); 1 cup [180 g] young snap peas; 8 to 12 fresh mint leaves

Preparation info

Makes
2 to 4
Servings as a Side

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

If there’s one thing I love about the farmers’ markets in California in spring, it’s the fresh snap peas. The crunchy shells hide sweet little soft peas, like pearls inside oyster shells. I like to char snap peas with fresh fennel and toss in a little bit of my Bacon-Guajillo Salt and some fresh mint leaves.

Ingredients

1 medium fennel bulb (12 oz [340 g])
1 cup [

Side dish
Gluten-free
Spring

Method

Brush the grill grate lightly with oil and preheat the grill to high. Alternatively, if using a grill pan, brush the pan with a little oil and place over medium-high heat.

Trim the bottom and stems of the fennel bulb and cut lengthwise into ¼ in [6 mm] thick slices. Put them on a baking sheet, add the snap peas, and brush the vegetables with the olive oil. Put the vegetables on the gril

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Ingredients

Method

Part of