Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

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

Method

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.

*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.

http://www.myrecipes.com/recipe/lettuce-basil-cucumber-salad