Gluten Freebird

I like to fixate on things. Whether it be tart frozen yogurt, that awful country song about turnip greens or my awesome new green sandals, I make sure to get my fill of what I like.

So when I decided that I liked a little cucumber salad from Proof, I had to have it again. I went running back just three days later for a second helping. When Gluteneer asked what he could make me as a special Friday night dinner, I didn’t hesitate to tell him that I wanted this salad.

The salad was a symphony of flavors and textures. Crisp thinly shaved slices of cucumber, cherry tomatoes that burst with each bite, creamy avocado, the salt and give of bacon (like the best bacon bites you’ll ever try) and the herbal saltiness of green goddess dressing. What more could it possibly need?

Using basil and cucumbers from a friend’s garden, tarragon and a heap of chives from my own crop, Gluteneer managed to one-up the salad with broiled scallops (seasoned with a bit of bacon grease). Simply put, it was the best dinner I could’ve hoped for.

There will be oodles of leftover dressing. Bottle it up and love it.

Cucumber Salad with Green Goddess Dressing

Dressing
2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
1 tbs chopped fresh parsley
1 tbs chopped fresh chives
1 tbs chopped fresh tarragon
1 tbs chopped fresh basil
Dash of oil from anchovy bottle.
2 tsp salt

Salad
2 strips bacon
4 scallops
1 cup cherry tomatoes
2 cucumbers, shaved with a vegetable peeler into long thin strips
1 avocado, sliced
Mix together mayonnaise, anchovy, green onion, herbs, oil and salt, grinding herbs a bit to release oils or whirring in a food processor. (Can be made in advance and stored in the fridge.)

To prepare the salad, heat a skillet over med-high heat. Add bacon and reduce to med-low. Flip bacon occasionally until cooked to desired consistency (about 4 minutes for me). While bacon is cooking, heat the broiler.
Wash and drain the scallops and dip them into the rendered bacon fat to season (not to cook). Set onto a broiler rack and broil for approximately 8 minutes (could be anywhere from 6-12 depending on the size), until opaque.

Cut bacon into inch-long pieces. Plate cucumber, avocado and tomatoes. Top with bacon and scallops. Drizzle on the dressing.