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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

Description

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 Salad Just Before It's Served.

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