- 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
- 1 cup baby spinach leaves
- 24 leaves fresh basil, chopped
- 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.