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Total Time
30 Mins
Serves 10
Photo: Coral Von Zumwalt

How to Make It

Step 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.

Step 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.

Step 3

Spread basil purée on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.

Step 4

*Find Little Gem lettuce, a mini romaine, at farmers' markets.

Step 5

Make ahead: For basil purée and lettuce, up to 1 day, chilled; bring basil purée to room temperature.

Ned Ludd, Portland, Oregon

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