This simple side dish is a great study in contrasts. The sweet, charred, crunchy snap peas play nicely with the salty feta, and it makes a fresh and light summer side dish that's easy to whip up.
Technique tip: To make your own mayonnaise for the aioli, put 2 large egg yolks, the paprika, and the lemon juice in a blender. With the motor running, pour about 4 cups olive oil into the pitcher, blending until the mixture emulsifies to a mayo-like consistency. Season to taste with salt.
Swap option: Try this recipe with asparagus.
- 3 cups mayonnaise
- 1/4 cup hot paprika
- 1 lemon, juiced
- 2 tablespoons canola oil
- 2 pounds snap peas, trimmed
- 1/2 cup loosely packed fresh mint leaves
- 1 cup crumbled feta cheese
In a mixing bowl, stir the mayonnaise with the paprika and all but 1 tablespoon of the lemon juice. Cover and refrigerate the aioli for up to 12 hours, or set aside to use very soon. If it is refrigerated, let it warm up to cool room temperature before using.
Heat a large skillet over high heat. When hot, pour in the oil. Add the snap peas and blister for about 30 seconds to char on one side. Turn over and char for about 30 seconds on the other side.
Toss the snap peas with the aioli and mint. Serve topped with the feta and drizzled with the reserved tablespoon lemon juice.
Courtesy of "So Good" by Richard Blais. Copyright © 2017 by Richard Blais and Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.