Spinach Salad with Blue Cheese Dressing

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

A light, vitamin-rich salad of fresh spinach, red lettuce, cucumbers, and red onion is infused with extraordinary flavor when tossed with a fermented dressing made with sour milk, sour cream, and apple cider vinegar, topped with zesty blue cheese. Crunchy sourdough croutons add heartiness and a more sophisticated appearance. Before adding to the salad, the bread slices are toasted in a dressing of olive oil, garlic, and anchovy paste, which brings out all the flavors even more vividly. This salad pairs perfectly with any meat or poultry dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups baby spinach (about 150 g)
1 small head red lettuce, torn (about 6 cups)
Half a small red onion, thinly sliced
2 anchovy fillets
2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
2 large slices sourdough bread, cut off the crusts, tear the crumb into bite-sized pieces
1/3 cup of sour milk or kefir
1/4 cup sour cream
2 tbsp crumbled blue cheese (about 30 g)
2 teaspoons apple cider vinegar
1 tbsp chopped fresh parsley
Half a cucumber, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, lettuce, cucumbers, blue cheese, sour milk, sour cream, Anchovies

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Soak the red onion in a small bowl of ice water for about 30 minutes. Drain and pat dry.
Meanwhile, prepare the croutons.Mash the anchovies with a fork. In a medium bowl, combine the olive oil, anchovy puree, 1 grated garlic clove, and a pinch each of salt and pepper. Let sit for 5 minutes. Add the bread pieces and toss with your hands to absorb the oil. Place on a baking sheet and bake, tossing occasionally, until the croutons are golden and crisp, 20-25 minutes. Let cool.

In a large bowl, combine the buttermilk, sour cream, blue cheese, vinegar, parsley, remaining grated garlic, 1/2 teaspoon salt, and a pinch of black pepper, distributing the ingredients evenly. Add the spinach, lettuce, cucumber, red onion, and croutons. Mix well and serve with meat.

Categories:

recipe / Summer dishes / Simple and quick recipes / Quick side dishes / Main courses / Side dishes / Salads / Leafy salads / Salads with bread / Food Network - recipes