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
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Ingredients
1 lb raw peanuts in shell, shelled (1 3/4 cups)
1 Turkish or 1/2 California bay leaf
2 medium tomatoes, seeded and chopped
1 cup chopped fresh cilantro (from 2 bunches)
2 fresh small green Thai or serrano chiles (about 2 inches long), minced
2 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt
