Lettuce, Basil, And Cucumber Salad With Goat Cheese

• 3/4 cup plus 5 to 6 tbsp. extra-virgin olive oil, divided
• 1 qt. loosely packed fresh basil leaves (4 oz.)
• About 1 1/4 tsp. kosher salt, divided
• 5 or 6 Persian cucumbers or 1 1/2 English cucumbers, cut into chunks
• 5 small heads Little Gem* lettuce or 3 hearts of romaine, torn into pieces
• About 2 tbsp. lemon juice
• 10 ounce fresh goat cheese

1. Put 3/4 cup oil in a blender, add a few basil leaves, and pulse to blend. Continue pulsing as you add more leaves and 1 small ice cube (it helps move the leaves around); blend until mixture is smooth. Season with about 1 tsp. salt.
2. Put cucumbers and lettuce in a large bowl, add 5 to 6 tbsp. oil and the lemon juice, and toss to coat evenly. Season with about 1/4 tsp. salt and toss again.
3. Spread basil puree on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.
4. *Find Little Gem lettuce, a mini romaine, at farmers' markets.
5. Make ahead: For basil puree and lettuce, up to 1 day, chilled; bring basil puree to room temperature.

extravirgin olive oil, basil, kosher salt, cucumbers, romaine, lemon juice, goat cheese

Taken from www.myrecipes.com/recipe/lettuce-basil-cucumber-salad (may not work)