Little Gems with grape-leaf vinaigrette

This spring-y salad has become a fixture on the Kismet menu, and it’s all thanks to the grape-leaf vinaigrette. Dried and powdered grape leaves lend a distinct (and delicious) briny herbaceousness to an otherwise simple white wine vinaigrette. Making that grape-leaf powder might seem intimidating, but it’s actually a very simple process (and you can make it ages in advance). Omit it, and the dish will still be lovely, but its inclusion helps this salad hit the highest

of high notes.

SERVES 4 FOR THE GRAPELEAF VINAIGRETTE

1 Teaspoon grape-leaf powder (recipe follows) 3 Tablespoons olive oil 3 Tablespoons white wine vinegar

1 Teaspoon honey 1 Teaspoon kosher salt

FOR THE SALAD

½ Cup pistachios

¼ Cup kosher salt

2 Cups sugar snap peas, trimmed (6 to 8 ounces) 2 Heads Little Gem lettuce, leaves separated (substitute: Any snappy lettuce will do.)

¾ Cup mint leaves

MAKE THE GRAPELEAF VINAIGRETTE

● In a small bowl, whisk together the grape-leaf powder, olive oil, white wine vinegar, honey, and salt. Set aside.

● Preheat the oven to 275 F.

PREP THE SALAD

● On a baking sheet, spread the pistachios and bake until lightly browned, 30 to 40 minutes. Let cool, then roughly chop.

● Meanwhile, in a medium pot, bring 3 cups water and the salt to a boil. Blanch the sugar snap peas for 1 to 2 minutes. Using a slotted spoon or spider, remove the peas and lay them flat on a baking sheet to cool. Slice the peas into ¼-inch rounds or in half on a bias.

ASSEMBLE THE SALAD

In a large bowl, combine

● the snap peas, pistachios, and lettuce leaves. Toss the salad with the vinaigrette. Add the mint leaves, toss lightly, and serve.

GRAPELEAF POWDER

MAKES 1 TABLESPOON

8 preserved grape leaves (standard-variety canned grape leaves — the kind you’d buy for dolma)

Setnd Preheat oven to 250 F.

● a wire rack inside a baking sheet.

Lay the grape leaves flat

● on the wire rack. Place in the oven for about 25 minutes, or until fully dried. Remove from the oven and cool to room temperature.

Grind the leaves in a

● spice grinder, then sift through a fine-mesh sieve to a powder (toss excess large bits). Reserve until ready to use.