Food & Cooking Recipes Salad Recipes Romaine and Spinach with Buttermilk Dressing and Croutons 3.4 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine. Ingredients 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) Directions 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. Rate it Print