Butterhead, Basil, Cucumber and Goat Cheese Salad

Butterhead, Basil, Cucumber and Goat Cheese Salad


  • 3/4 cup plus 5 to 6 tbsp. extra-virgin olive oil, divided
  • 4 oz. loosely packed fresh basil leaves
  • About 1 1/4 tsp. kosher salt, divided
  • 1 Dutch/English cucumber, cut into chunks
  • 1 butterhead lettuce
  • About 2 tbsp. lemon juice
  • 10 ounce fresh goat cheese


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.

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