Lettuce, Basil, and Cucumber Salad with Goat Cheese
3/4 cup plus 5 to 6 tbsp. extra-virgin olive oil, divided
1 qt. loosely packed fresh basil leaves (4 oz.)
About 1 1/4 tsp. kosher salt, divided
5 or 6 Persian cucumbers or 1 1/2 English cucumbers, cut into chunks
5 small heads Little Gem lettuce or 3 hearts of romaine, torn into pieces
About 2 tbsp. lemon juice
10 ounce fresh goat cheese
1. Put 3/4 cup oil in a blender, add a few basil leaves, and pulse to blend. Continue pulsing as you add more leaves and 1 small ice cube (it helps move the leaves around); blend until mixture is smooth. Season with about 1 tsp. salt.
2. Put cucumbers and lettuce in a large bowl, add 5 to 6 tbsp. oil and the lemon juice, and toss to coat evenly. Season with about 1/4 tsp. salt and toss again.
3. Spread basil purée on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.
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