Charred snap peas and fennel with bacon-guajillo salt from Season: Big Flavors, Beautiful Food (page 106) by Nik Sharma

Ingredients

ground guajillo chiles
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- The Spice House - United States
flaky salt of your choice
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EYB Comments

Can substitute the book’s “Curry and makrut lime leaf salt” or “Nori and yuzu ponzu salt” for the “Bacon-guajillo salt” specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute the book’s “Curry and makrut lime leaf salt” or “Nori and yuzu ponzu salt” for the “Bacon-guajillo salt” specified in this recipe.
SheilaS on May 11, 2019

I made this with a grill pan on the stove top and found it to be an easy and delicious dish. The fennel does take longer to grill, so I'd start that first, then add the peas when the fennel is mostly done. I made it into a main dish salad by adding a soft boiled egg on top.
EmilyR on March 28, 2019

I don't like fennel - at all, but the farmer garden guy put it in the mix to fill things out in the garden. I have to admit I was ultra shocked that this isn't just edible, but tastes good! The organic garden snap peas and bacon-guajillo salt may have had something to do with it but I'm happy I was encouraged to try this.