Categories: Salad
Ingredients
- 1/2 small red onion, thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves, grated
- Kosher salt and black pepper
- 2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tbsp crumbled blue cheese
- 2 tsp apple cider vinegar
- 1 tbsp chopped fresh parsley
- 8 cups baby spinach
- 1 small head red-leaf lettuce, torn
- 1/2 cucumber, thinly sliced
Directions
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Preheat the oven to 350. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
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Meanwhile, make the croutons: Combine olive oil, 1 grated garlic clove and a pinch 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, 20-25 minutes. Let cool.
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Whisk the buttermilk, sour cream, blue cheese, blue cheese, vinegar, parsley, remaining grated garlic, salt and pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.