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

1. Preheat the oven to 350. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.

2. 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.

3. 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.

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