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.
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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
Creamy lemon vinaigrette
- 1/4 cup lemon juice
- 1/4 cup soy mayonnaise
- 2 Tbs. white wine vinegar
- 1 Tbs. lemon zest
- 1 Tbs. minced shallots, optional
- 1 tsp. Dijon mustard
- 3/4 cup canola oil
Lettuce cups
- 6 Tbs. slivered almonds
- 2 cups frozen petite peas, thawed
- 1/2 cup chopped fresh dill
- 30 small inner leaves of butter lettuce, 2 to 3 inches wide each (about 3 heads lettuce)
Preparation
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
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0.5 g
- Sodium Content 29 mg
- Sugar Content 1 g