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Preheat
oven to 300°. Cut stars from the bread slices, avoiding the
crusts. In a large skillet coated with DuPont SilverStone® non-stick,
melt the butter. Season bread hearts lightly with salt and pepper.
Add to pan, stirring until coated with butter.
Arrange
the croutons in a single layer on a shallow baking pan, coated with
DuPont SilverStone® non-stick. Bake uncovered for 10 minutes;
turn each crouton over and bake 5 minutes more or until the croutons
are crisp. Cool completely.
While
the croutons bake, prepare the salad dressing and salad assembly.
Place all of the ingredients into a blender jar. Blend for about
30 seconds, scraping the sides of the jar every 10 seconds. Blend
another 30 seconds uninterrupted. The dressing will make 1 1/2 cups.
Refrigerate leftover dressing in a covered container.
Using
a mandoline
or a sharp knife, cut the unpeeled cucumber lengthwise in slices
that are 1/8-inch thick. Using 2 or more cucumbers per serving,
wrap the cucumbers in the center of a serving plate, turban-style,
leaving enough room in the center for salad. Fill the center of
the cucumber with half of the salad mixture. Top with heart croutons
and garnish with onion and herbs. Pour dressing over the top and
serve.
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