Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky melange that's stirred into the soup just before it's served.
Nutritional Information
(per serving)
(per serving)
| Calories | 64 |
| Total Fat | 4g |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 248mg |
| Total Carbohydrate | 6g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 2g |
| Calcium | 0 |
Ingredients
| U.S. | Metric | Conversion chart |
- 1/3 cup(s) chopped hazelnuts
- 1/2 cup(s) jarred pimiento peppers, rinsed
- 1/2 teaspoon(s) chopped garlic
- 2 tablespoon(s) water
- 1 1/2 tablespoon(s) white balsamic vinegar , (see Note)
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1 large cucumber, peeled, halved, seeded and cut into thin half-moons
- 2 stalk(s) celery, thinly sliced
- 4 cup(s) romaine lettuce, cut or torn into bite-size pieces
- 1 cup(s) baby spinach leaves
- 24 piece(s) fresh basil, chopped
Directions
- 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.
- Combine cucumber, celery, romaine, spinach and basil in a salad bowl. Add the dressing, toss gently, and serve.
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