Butter Lettuce Salad with Parmesan Tuiles and Almonds

Ingredients

• 0.5 cup almonds toasted sliced
• 0.5 teaspoon pepper black freshly ground
• 3 heads boston lettuce washed and separated
• 0.3 cup canola oil 
• 1  egg yolk 
• 3 tablespoons juice of lemon 
• 0.3 cup olive oil extra-virgin
• 4 oz parmesan cheese finely grated (see Notes)
• 1 teaspoon whole-grain mustard 

Equipment

• food processor
• bowl
• baking sheet
• oven
• wire rack
• measuring cup

Directions

1. In a food processor, pulse yolk, mustard, and lemon juice to combine.
2. Mix oils in a measuring cup. With motor running, add oils to yolk mixture in a slow, steady stream. Process until oils are incorporated and dressing has emulsified.
3. Transfer dressing to a bowl and stir in pepper and 1 cup parmesan. If dressing is too thick to drizzle, stir in up to 2 tbsp. warm water. Cover and refrigerate while you prepare the rest of the salad, or up to 1 day.
4. Make the tuiles: Preheat oven to 35
5. On a baking sheet lined with a silicone baking mat or a piece of cooking parchment, divide remaining 1 cup parmesan into 6 piles (about 2 1/2 tbsp. per pile, spaced about 2 in. apart). Using your finger, gently pat each pile into a circle with an even thickness and a diameter of about 4 in.
6. Bake until golden brown, about 5 minutes. (Watch carefully, as cheese can burn easily.)
7. Remove sheet from oven and let stand 1 minute, then transfer tuiles to a cooling rack or an airtight container (they'll keep for 1 day).
8. Divide lettuce leaves among 6 chilled salad plates.
9. Drizzle each with a generous amount of dressing.
10. Sprinkle with almonds and top each salad with a tuile.
11. Serve immediately.