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A black bowl filled with a fresh green salad of mixed leafy greens, crumbled cheese, and drizzled with a vibrant orange dressing.

Greens with Rouille Dressing

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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.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 12
Course: Dressing/Condiment, Salad
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tbsp lemon juice
  • ½ tsp 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.

Notes

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

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