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.
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.