Spinach Salad with Blue Cheese Dressing

Total Time:
35 min
15 min
20 min

6 servings

  • 1/2 small red onion, thinly sliced
  • 2 anchovy fillets
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, grated
  • Kosher salt and freshly ground pepper
  • 2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
  • 1/3 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons crumbled blue cheese (about 1 ounce)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chopped fresh parsley
  • 8 cups baby spinach (about 5 ounces)
  • 1 small head red-leaf lettuce, torn (about 6 cups)
  • 1/2 English cucumber, thinly sliced
  • Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.

  • Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.

  • Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

  • Photograph by Ryan Liebe

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    Recipe courtesy of Food Network Kitchen