Greens and Sweet Red Peppers with Cucumber Vinaigrette

Holiday 2008
food and drink

BY: Marilyn Bentz-Crowley

To keep it fresh and crisp during the evening, batches of this salad can be dressed, lightly, as needed throughout the meal. A package of mixed greens, about 1 lb (500 g), is a good time saver, but do purchase it as close to the event as possible to ensure peak freshness.

1 medium English cucumber
⅓ cup (75 mL) olive oil
2 tbsp (25 mL) white-wine vinegar
1 small garlic clove, minced
½ tsp (2 mL) sea salt
½ tsp (2 mL) granulated sugar
¼ tsp (1 mL) freshly ground black pepper
2 medium sweet red peppers
16 cups (4 L) mixed salad greens
1 cup (250 mL) shaved Parmesan cheese

1. Cut a 2-inch (5-cm) piece of unpeeled cucumber into chunks; place in blender jar. Set aside remaining cucumber to slice for salad. Add oil, vinegar, garlic, salt, sugar and pepper. Whirl until puréed and creamy looking. Turn into a container, cover and refrigerate up to 2 days. Whisk before using.

2. Seed red peppers; thinly slice peppers into rings or half-rings. Thinly slice remaining cucumber. Heap some greens into salad bowl; add numerous cucumber slices. Then drizzle with some of the dressing. Toss, arrange a few red pepper rings over top and scatter with a portion of Parmesan. Serve right away, tossing more salad in batches as needed.

Serves 10