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.


  • 2 thick slices country bread

  • 1 tablespoon extra-virgin olive oil

  • Cayenne pepper

  • Coarse salt and ground pepper

  • ½ cup buttermilk

  • 1 tablespoon mayonnaise

  • 1 anchovy fillet

  • ½ small garlic clove

  • ¼ 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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