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Romaine and Spinach with Buttermilk Dressing and Croutons

This new take on Caesar salad includes classic romaine as well as baby spinach. Toss the lettuces with a tangy buttermilk dressing made easily in the blender. Enjoy it as an appetizer or side dish to steak, burgers, meatloaf, or grilled chicken or shrimp.

  • Servings: 6
Romaine and Spinach with Buttermilk Dressing and Croutons

Source: Everyday Food, January/February 2011


  • 2 thick slices country bread
  • 1 tablespoon extra-virgin olive oil
  • Cayenne pepper
  • Coarse salt and ground pepper
  • 1/2 cup buttermilk
  • 1 tablespoon mayonnaise
  • 1 anchovy fillet
  • 1/2 small garlic clove
  • 1/4 teaspoon Worcestershire sauce
  • 2 hearts romaine lettuce, chopped
  • 3 cups baby spinach (3 ounces)


  1. Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.

  2. Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.

  3. In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.

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