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.
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.
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