Spinach Salad with Blue Cheese Dressing

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.