Romaine and Spinach with Buttermilk Dressing and Croutons
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
- Servings: 6
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)
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.
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.
In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.