No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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)

Directions

  1. Step 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. Step 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. Step 3

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

Source
Everyday Food, January/February 2011

advertisement

advertisement