ChefsBuzz - Healthy Recipes & World Cuisines

Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that’s stirred into the soup just before it’s served.

Ingredients

1/3 cup chopped hazelnuts
1/2 cup jarred pimiento peppers, rinsed
1/2 teaspoon chopped garlic
2 tablespoons water
1 1/2 tablespoons white balsamic vinegar (see Note)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large cucumber, peeled, halved, seeded and cut into thin half-moons
2 stalks celery, thinly sliced
4 cups romaine lettuce, cut or torn into bite-size pieces (about 6 ounces)
1 cup baby spinach leaves
24 leaves fresh basil, chopped

1. Toast hazelnuts in a small dry skillet over medium heat, stirring often, until lightly browned, about 4 minutes. Transfer to a food processor and let cool for 5 minutes. Add pimientos, garlic, water, vinegar, salt and pepper. Process until smooth.

2. Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.

Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). Its mild flavor and clear color make it ideal for salad dressing.