Crisp Leaves With Peas & Buttermilk Herb Dressing - Cuisine Magazine - From New Zealand to the World

Ingredients

• ½ cup (75g) fresh peas (or frozen works fine)
• 3 heads little gem lettuce (or other crisp lettuce such as cos or iceberg), leaves separated
• 1 small head fennel, thinly sliced on a mandolin (or with a very sharp knife)
• BUTTERMILK HERB DRESSING
• scant ½ cup (100g) sour cream
• scant ½ cup (100ml) buttermilk
• 40ml mayonnaise, preferably homemade (see recipe)
• juice of ½ lemon, about 40ml
• 3 tablespoons chopped chives
• 1 tablespoon chopped dill
• 1 garlic clove, grated on a microplane
• 1 small French shallot, finely diced
• fine sea salt
• freshly cracked black pepper
• GOOD MAYONNAISE makes 1½ (355g)
• 1 whole egg (see note)
• 2 teaspoons Dijon mustard
• ½ teaspoon fine sea salt
• 20ml white wine vinegar
• 1 cup (250ml) neutral oil (see note)