Herbed Pea Salad in Lettuce Cups Recipe | Vegetarian Times Skip to main content

Herbed Pea Salad in Lettuce Cups

Small butter lettuce leaves are used as edible mini serving bowls for a delicate salad of spring peas and fresh herbs. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.

Ingredients: 

Ingredient Set Name: 

Creamy Lemon Vinaigrette

Ingredients: 

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¼ cup lemon juice
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¼ cup soy mayonnaise
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2 Tbs. white wine vinegar
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1 Tbs. lemon zest
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1 Tbs. minced shallots, optional
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1 tsp. Dijon mustard
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¾ cup canola oil

Ingredient Set Name: 

Lettuce Cups

Ingredients: 

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6 Tbs. slivered almonds
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2 cups frozen petite peas, thawed
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½ cup chopped fresh dill
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30 small inner leaves of butter lettuce, 2 to 3 inches wide each (about 3 heads lettuce)

Instructions: 

1. To make Vinaigrette: Whisk together all ingredients except oil in medium bowl. Slowly whisk in oil. Season to taste with salt and white pepper.

2. To make Lettuce Cups: Preheat oven to 325°F. Spread almonds on baking sheet and toast 5 to 10 minutes, or until golden.

3. Toss peas, dill, and toasted almonds with 9 Tbs. vinaigrette in small bowl.

4. Place large spoonful of pea salad in center of each butter lettuce leaf or “cup.” Drizzle each cup with 1 tsp. vinaigrette. Set on serving tray and serve immediately, or cover with damp paper towels until ready to serve.

Nutrition Information: 

Calories: 
69
Protein: 
1 g
Total Fat: 
6 g
Saturated Fat: 
0.5 g
Carbohydrates: 
2 g
Cholesterol: 
0 mg
Sodium: 
29 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Makes 30 lettuce cups

Comments on this Recipe

This is a real crowd pleaser!! I don't always use the butter lettuce leaves, particularly with a big crowd. I chop up Romaine lettuce making 1/2 slices, then cut in half. Mix with the peas and pour on the dressing