Cucumber Salad With Creamy Roasted Garlic Dressing (or A Miso One)

Servings: 4-6 Start to finish: 25minutes INGREDIENTS

4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin 3⁄4 cup of Creamy Roasted Garlic and Miso Dressing (recipe follows) 2 Thai chilies, stemmed, seeded, and minced 1⁄4 cup chopped fresh mint 1⁄4 cup chopped fresh basil Salt 1⁄4 cup unsalted dry-roasted peanuts, chopped coarse (optional)

INSTRUCTIONS

Spread cucumber slices evenly over paper towel-lined baking sheet and let drain for 15 minutes. 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 Start to finish: 1 hour, 25 minutes

INGREDIENTS

Pair this dressing with sturdy greens. You will need about 2 tablespoons of dressing per 2 cups of greens. 3 large garlic heads (3 ounces each), outer papery skins removed and top third of head cut off and discarded 1⁄4 cup white wine vinegar 3 tablespoons water 2 teaspoons honey 1 teaspoon Dijon mustard 1 teaspoon minced fresh thyme Salt and pepper 1⁄3 cup extra-virgin olive oil

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 F. Wrap garlic in aluminum foil and roast until golden brown and very tender, 1 to 1 1⁄4 hours. 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 tablespoons); discard skins. Process garlic, vinegar, water, honey, mustard, thyme, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed. With blender running, slowly add oil until incorporated, about 1 minute. 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: Omit thyme and pepper. Substitute rice vinegar for white wine vinegar, 1 tablespoon white miso for mustard, and vegetable oil for olive oil. Nutrition information per serving with the garlic dressing: 165 calories; 96 calories from fat; 11 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 454 mg sodium; 14 g carbohydrate; 4 g fiber; 5 g sugar; 4 g protein.