Please go to the “Marinated Red Peppers” recipe for instructions on roasting peppers. You could use purple or yellow peppers here, too.
1 large red bell pepper, roasted, and chopped
3 T extra-virgin olive oil
1 T sherry vinegar (or balsamic or red wine vinegar)
1/2 t salt
1 garlic clove, chopped
pepper, to taste
1/2 t honey (or sugar or agave…)
1. Place the chopped, roasted pepper and any accumulated juices with the rest of the dressing ingredients in a blender and blend until smooth. Taste for seasonings. Pour into a serving container and set aside.
1 t salt
1 head lettuce, washed and torn into pieces
1/2 c fresh basil leaves, sliced in half
2. Peel cucumber, if desired. Cut in half. Seed. Slice each half lengthwise into thin strips. It’s best to cut thick strips first, and then slice each strip into thinner strips. Place in a colander with 1 t salt and let drain for up to an hour, depending on your time. Rinse and pat dry. You can also skip this step, but the cucumber may exude liquid into the salad.
3. Place prepared lettuce and basil into a serving bowl. Add cucumber strips. Toss gently. Pour dressing over salad, and toss again.