Bibb Lettuce with Benedictine Dressing
1 small English cucumber
Grate the cucumber (skin and all) and the onion by hand or with a food processor. Place the grated vegetable in the center of a clean dish towel, draw up ends and squeeze out all of the excess moisture. You should be able to extract at least a half cup of liquid, maybe not, and discard.
Make the dressing in a blender by first pureeing the parsley and oilive oil until smooth. Add the remaining ingredients, except the lettuce, and blend well.
Arrange cleaned dry lettuce leaves on a large platter and drizzle with the dressing. The salad may be garnished with tomato wedges and toasted pecans if desired. These may also be arranged on individual chilled salad plates.