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2 to 4
Servings as a SideEasy
By Nik Sharma
Published 2018
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.
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