ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS

Romaine and Spinach with Buttermilk Dressing and Croutons image

Provided by Martha Stewart

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g