Blistered Snap Peas with Feta and Walnut Gremolata
Thomas J. Story
Crunchy, sweet snap peas benefit from a green-fixing blanch and a quick turn in a super-hot pan to play up their crisp character with a little toasty char. Rich walnut gremolata spiked with lemon and briny feta makes for a vibrant side dish.
This recipe, and others like it, can be found in the article “These Recipes Are the Epitome of California Comfort Cooking—and They’re from L.A.’s Best New Wine Bar.“
How to Make It
1
Make the Gremolata: In a food processor, combine all the ingredients and pulse until the parsley is finely chopped and the mixture is well blended.
2
Store any leftover gremolata in an airtight container in the refrigerator for up to a week.
3
Make the Snap Peas: Blanch the snap peas in boiling water for 15 to 20 seconds until bright green, then immediately transfer to ice water to cool completely. Drain and dry thoroughly.
4
Heat neutral oil in a skillet over medium-high heat. Sear half the snap peas until blistered and slightly charred, then remove and refrigerate.
5
To assemble, toss the snap peas in a mixing bowl with walnut gremolata and lemon juice. Adjust seasoning with salt as needed.
6
Transfer to a serving dish and sprinkle feta on top.
Ingredients
For the Walnut Gremolata
¾ cup olive oil
¼ cup toasted walnuts
¼ cup parsley leaves
⅛ tsp California chile powder
zest of 1 lemon
1 tsp lemon juice
1 tsp microplaned or minced garlic
¼ tsp kosher salt
For the Snap Peas
1 qt snap peas, blanched, shocked, and dried
2 tbsp neutral oil
1 cup walnut gremolata (ingredients above; recipe top right)
1 tsp lemon juice
1 tsp salt
1 cup feta
Directions
1
Make the Gremolata: In a food processor, combine all the ingredients and pulse until the parsley is finely chopped and the mixture is well blended.
2
Store any leftover gremolata in an airtight container in the refrigerator for up to a week.
3
Make the Snap Peas: Blanch the snap peas in boiling water for 15 to 20 seconds until bright green, then immediately transfer to ice water to cool completely. Drain and dry thoroughly.
4
Heat neutral oil in a skillet over medium-high heat. Sear half the snap peas until blistered and slightly charred, then remove and refrigerate.
5
To assemble, toss the snap peas in a mixing bowl with walnut gremolata and lemon juice. Adjust seasoning with salt as needed.
6
Transfer to a serving dish and sprinkle feta on top.
