Spring Green Salad with Rouille Dressing
Submitted by happyzhangbo
Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.
YIELD
6 servingsPREP
15 minCOOK
4 minREADY
25 minRouille is traditionally a garlicky pepper sauce from Provence, but here it gets reimagined as a creamy, oil-free salad dressing. Toasted hazelnuts blended with jarred pimientos and garlic create a silky coating that clings to every leaf.
The salad itself is all about crunch and freshness. Romaine, baby spinach, cucumber half-moons, and thin-sliced celery give you layers of texture in every forkful. No wilting, no heaviness.
At just 53 calories per serving with zero cholesterol, this is the kind of salad you can eat in volume without thinking twice. It works as a light lunch on its own or alongside grilled fish or chicken.
Kitchen Tips
- Toast the hazelnuts until they’re fragrant and just golden. Over-toasted nuts turn bitter and will throw off the whole dressing.
- Process the dressing until completely smooth. Any chunks of hazelnut left behind will make it gritty.
- Toss the salad gently right before serving. The dressing is thick and a heavy hand will bruise the delicate spinach leaves.
- Rinse the jarred pimientos to remove excess brine. That extra salt can throw off the balance of the dressing.
Ingredients
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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