Charred Snap Peas and Fennel with Bacon-Guajillo Salt

Preparation info
  • Makes

    2 to 4

    Servings as a Side
    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

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.


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


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