Simple but inventive salads are a signature at Ned Ludd restaurant in Portland, and chef Jason French brings that same knack to this fresh salad for his beach menu. For an element of surprise, he spreads basil purée on the plate, rather than tossing it with the other ingredients. This also helps keep the salad crisp.

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Credit: Coral Von Zumwalt

Recipe Summary test

30 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

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


Ned Ludd, Portland, Oregon

Nutrition Facts

335 calories; calories from fat 86%; protein 7.6g; fat 33g; saturated fat 9.4g; carbohydrates 5.3g; fiber 1.2g; sodium 341mg; cholesterol 22mg.