Life

Herbed Pea Salad in 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.

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.

Servings
LETTUCE CUP

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 325F. 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

  • Serving Size Serves 10 (makes 30 lettuce cups)
  • 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 g
  • Sodium Content 29 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g