Greens with Rouille Dressing

A vibrant, smoky rouille dressing made from roasted red peppers, garlic, green onions, and cashews. Drizzle it over crisp farmers market greens, simple roasted veggies, or grain bowls. This sauce is creamy, zippy, and full of depth.

Why You'll Love Greens with Rouille Dressing

Roasted red peppers, green onions, garlic, lemon juice, vinegar, and paprika all go into the blender first, then olive oil streams in slowly until it emulsifies. Cashews go in last for body, blended until smooth and creamy. Keeps in the fridge for a week, or freeze it in small portions for up to 3 months.

Tips and Tricks

• Roast your peppers and onions until charred: This brings out sweetness and depth in the rouille.
• Drizzle oil slowly while blending: This ensures your dressing emulsifies and becomes smooth and creamy.
• Taste and adjust: Don't be afraid to tweak the lemon or vinegar to get the balance just right.

Variations

This dressing is endlessly flexible-try mixing it up:

• Spicy Rouille: Add a pinch of cayenne or a roasted chili for heat.
• Nut-free: Swap cashews for sunflower seeds or leave them out entirely for a lighter sauce.
• Herby twist: Blend in fresh basil, parsley, or tarragon for a green version.

Substitutions

Make it work with what you have on hand:

• Red bell peppers → Jarred roasted peppers: A great shortcut with lots of flavor.
• Green onions → Shallots or leeks: Roast them the same way for similar sweetness.
• Cashews → Almonds or pine nuts: Adds richness with a slightly different flavor.

Best Served With

• Grilled or raw seasonal greens like kale, spinach, or arugula
• Steamed or roasted potatoes
• Grilled chicken or fish
• Crusty sourdough or pita for dipping

How to Store Leftovers

• Transfer rouille to a jar or airtight container and refrigerate for up to 1 week. For longer storage, freeze in ice cube trays or small containers. Let thaw in the fridge and stir before using to restore consistency.
• Always use a clean spoon to scoop it out for maximum shelf life.

Common Questions

Greens with Rouille Dressing

No ratings yet

A vibrant, smoky rouille dressing made from roasted red peppers, garlic, green onions, and cashews. Drizzle it over crisp farmers market greens, simple roasted veggies, or grain bowls. This sauce is creamy, zippy, and full of depth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 12

Course: Dressing/Condiment, Salad

Cuisine: Californian, Mediterranean

Calories: 1177

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 roasted red bell peppers
• 3 garlic cloves
• 3 roasted green onions
• ¼ cup cashews
• ½ cup extra-virgin olive oil
• ¼ cup vinegar white wine or sherry preferred
• 1 tablespoon lemon juice
• ½ teaspoon smoked paprika optional
• Kosher salt and pepper to taste

Equipment

• Vitamix or high-speed blender
• Knife and cutting board
• Storage jar or airtight container
• Spatula
• Measuring cups and spoons

Method

 

1. In a Vitamix or high-speed blender, combine roasted red peppers, green onions, garlic, lemon juice, vinegar, and paprika.
2. Begin blending and slowly drizzle in the olive oil until the sauce emulsifies and reaches your desired consistency.
3. Add cashews and continue blending until smooth and creamy.
4. Taste and season with salt and pepper, adjusting lemon juice or paprika as needed.
5. Transfer to a storage container. Refrigerate for up to 1 week or freeze in small portions for up to 3 months.

Nutrition

Calories: 1177kcalCarbohydrates: 17gProtein: 7gFat: 123gSaturated Fat: 17gPolyunsaturated Fat: 14gMonounsaturated Fat: 87gSodium: 1023mgPotassium: 398mgFiber: 3gSugar: 3gVitamin A: 879IUVitamin C: 43mgCalcium: 67mgIron: 4mg

Notes

Storage: refrigerate in a sealed jar for up to 1 week, or freeze in small portions for up to 3 months.

Tried this recipe?

Let us know how it was!