Little Gem Salad with Creamy Pea Dressing

Instructions

1. 1

   Blanch the peas and basil

   Bring a small pot of salted water to a boil. Add the peas and cook for 60 seconds. Lift them into ice water. Add the basil to the boiling water for 10 seconds, then move it to the same ice bath. Drain both and squeeze the basil dry.

2. 2

   Blend the pea dressing

   Blend the peas, buttermilk, mayonnaise, olive oil, lemon juice, Dijon, shallot, salt, and several grinds of pepper until smooth. Add cold water 1 tablespoon at a time when the blender stalls. Refrigerate.

3. 3

   Make the basil oil

   Blend the blanched basil, olive oil, and salt for 1 minute. Strain through a fine-mesh sieve. Do not press hard on the solids or the oil turns cloudy.

4. 4

   Cook the corn

   Heat a dry skillet over medium-high heat. Add the corn and cook for 3 to 4 minutes, stirring once or twice, until a few kernels brown. Cool to room temperature.

5. 5

   Prepare the lettuce

   Quarter the Little Gem heads lengthwise through the core. Wash them gently and dry them thoroughly. Water trapped between the leaves thins the dressing.

6. 6

   Dress the salad

   Spoon some pea dressing onto a wide platter. Add the lettuce and tomatoes. Spoon more dressing over the cut sides of the lettuce, then scatter over the corn and Parmesan.

7. 7

   Finish

   Drizzle with basil oil. Add flaky salt and black pepper, then serve while the lettuce is still cold.