Thai Green Salad with Cilantro & Mint Dressing

Isn't this salad lovely?  I love the vibrant colors and the vibrant flavors as well. For all of you cilantro haters, and I know you're out there, skip over this recipe. For all of you cilantro lovers, enjoy this wonderful salad!

1 bunch Roman lettuce, leaves separated, hard stem removed and lightly torn

1 seedless cucumber, ends trimmed and sliced lengthwise with a vegetable peeler

2 green onions, thinly sliced on the diagonal, white and green parts

a touch of kosher salt

a light grind of black pepper

Toss all salad ingredients together and refrigerate until ready to dress and serve.

Cilantro & Mint Dressing:

1 cup olive oil

4 T. rice wine vinegar

1/2 cup fresh lime juice

3/4 cup chopped cilantro, packed, hard stems discarded

1/2 cup chopped mint, packed, hard stems discarded

1 – 2 t. red pepper flakes (depending on how much heat you want!)

½ T. salt

2 T. water

 Combine all above ingredients in a blender and puree until smooth and emulsified, at least 3 minutes.  Taste and adjust seasonings.

Refrigerate until ready to serve.  Shake well before serving.