CUCUMBER SALAD
Serves: 4-6 4 cucumbers, peeled, halved ■ lengthwise, seeded, and sliced very thin
3/4 cup (180 mL) of creamy ■ roasted garlic or creamy roasted garlic and miso dressing
(see below)
2 Thai chilies, stemmed, ■ seeded, and minced
1/4 cup (60 mL) chopped ■ fresh mint
1/4 cup (60 mL) chopped ■ fresh basil
Salt ■
1/4 cup (60 mL) unsalted ■ dry-roasted peanuts, chopped coarse (optional)
1. Spread cucumber slices evenly over paper towel-lined baking sheet and let drain for 15 minutes.
2. Gently toss cucumbers with dressing, chilies, mint and basil in large bowl until evenly coated. Let salad sit for 5 minutes, then toss again. Season with salt to taste. Sprinkle with peanuts, if using, and serve immediately.
CREAMY ROASTED GARLIC DRESSING
Makes: about 1 cup/250 mL Pair this dressing with sturdy ■ greens. You will need about 2 tbsp (30 mL) of dressing per 2 cups (500 mL) of greens. 3 large garlic heads, outer papery ■ skins removed and top third of head cut off and discarded 1/4 cup (60 mL) white wine ■ vinegar
3 tbsp (45 mL) water ■
2 tsp (10 mL) honey ■
1 tsp (5 mL) Dijon mustard ■
1 tsp (5 mL) minced fresh thyme ■ Salt and pepper ■
1/3 cup (80 mL) extra-virgin ■ olive oil
1. Adjust oven rack to middle position and heat oven to 350 F (175 C).
2. Wrap garlic in aluminum foil and roast until golden brown and very tender, 1 to 1 1/4 hours. 3. Remove garlic from oven and carefully open foil packets. When garlic is cool enough to handle, squeeze cloves from skins (you should have about 6 tbsp/
90 mL); discard skins. 4. Process garlic, vinegar, water, honey, mustard, thyme, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed. 5. With blender running, slowly add oil until incorporated, about 1 minute.
6. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 1 week; whisk to recombine before using.)
CREAMY ROASTED GARLIC AND MISO DRESSING
1. See above and omit thyme and pepper. 2. Substitute rice vinegar for white wine vinegar, 1 tbsp (15 mL) white miso for mustard, and vegetable oil for olive oil.