Moosewood Restaurant New Classics
3 cups cucumber crescents
Arugula Caper Dressing
2 tbls apple cider vinegar or white balsamic vinegar
1 cup fresh arugula leaves
1 tbls capers, rinsed
1/3 cup olive oil
Place the cucumbers in a serving bowl and set aside. Put the bread in a separate bowl, pour the vinegar over it and let soak for 5 minutes.
Meanwhile place the arugula, capers, and olive oil in a blender. With your hands, gently squeeze the excess vinegar from the soaked bread and add the bread to the blender. Blend on high until the dressing is uniformly colored and very smooth, about 30 seconds. Scrape down the sides of the blender if necessary.
Add about half of the dressing to the cucumbers and stir gently to evenly coat. Serve chilled.