Spring Green Salad with Rouille Dressing
Son güncelleme:
-
ingilizce yemek tarifi - ingilizce yemek tarifleri - salad recipe
PREP TIME: 20 minutes TOTAL TIME: 20 minutes Yield: 6 servings, 1 1/3 cups each 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:
1/3cup chopped hazelnuts
1/2cup jarred pimiento peppers, rinsed
1/2teaspoon chopped garlic
2tablespoons water
1 1/2tablespoons white balsamic vinegar (see Note)
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1large cucumber, peeled, halved, seeded and cut into thin half-moons
2stalks celery, thinly sliced
4cups romaine lettuce, cut or torn into bite-size pieces (about 6 ounces)
1cup baby spinach leaves
24leaves fresh basil, chopped
Preparation:
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.
Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (20% dv), Folate (18% dv).