Cook Time: 15–30 Minutes
2 heads of butter, bibb, or boston lettuce
2 persian cucumbers, sliced thin
½ cup of Extra Virgin Olive Oil
⅓ cup of red wine vinegar
1 tablespoon of warm water
1 large shallot, diced
1 clove of garlic, finely grated
1 tablespoon of dijon mustard
3 sprigs of thyme, washed and stripped
Salt and pepper, to taste
Wash the lettuce and remove any damaged leaves. Leave the lettuce leaves whole. For very large leaves, cut in half. Combine with the sliced cucumbers.
In a small bowl, add the vinegar, warm water, and shallots. Allow this to sit for 5 minutes and then whisk in the olive oil, mustard, garlic, salt, pepper, and thyme. Taste it and add more vinegar or salt as needed. If you have time, refrigerate for 30 minutes.
Add the butter lettuce and cucumbers to a larger bowl and add in the dressing. Make sure to mix it well so that the lettuce and cucumbers are covered with dressing.
Cover and refrigerate for up to 3 days.