Bibb Lettuce with Benedictine Dressing

Bibb Lettuce with Benedictine Dressing
6 servings
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1 small English cucumber
1/2 medium white or yellow onion
1/4 cup parsley, chopped
1/4 cup oil oil
1/2 cup cream cheese softened
1/2 cup sour cream
1/4 cup good mayonnaise
1/4 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2-3 heads of Bibb lettuce
Tomato wedges, cherry or grape tomatoes and toasted pecans for garnish

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.