Herbed Pea Salad in Lettuce Cups Recipe

Herbed Pea Salad in Lettuce Cups

Makes 30 lettuce cups

30 minutes or fewer

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.

Creamy Lemon Vinaigrette

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

Lettuce Cups

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

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.