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Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons (Bobby Flay) Recipe

Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons (Bobby Flay) Recipe

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Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons (Bobby Flay)

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Ingredients:

Serving

1/4 cup fresh meyer lemon juice
4 cloves roasted garlic
1 tbsp dijon mustard
1 tbsp mayonnaise
3 anchovy fillets
1 tbsp red wine vinegar
salt and freshly ground black pepper
1/2 cup olive oil
1/4 cup grated parmesan, plus more for shaving
1 - lb baby spinach, washed and dried
flatbread croutons, recipe follows
1 recipe flatbread , recipe follows
olive oil
salt and freshly ground pepper
1 1/2 cups warm water (105 to 110 degrees f)
1/2 tsp active dry yeast
4 cups all-purpose flour
1 tsp salt
2 tbsp olive or canola oil, plus more for bowl

Directions:

Meyer Lemon Caesar Dressing:
Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
Flatbread Croutons:
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.
Flatbread:
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
Yield: 4 individual flatbreads or 1 large flatbread

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1257.81 Kcal (5266 kJ)
Calories from fat	355.07 Kcal
		% Daily Value*
Total Fat	39.45g	61%
Cholesterol	7.77mg	3%
Sodium	1045.76mg	44%
Potassium	618.84mg	13%
Total Carbs	190.76g	64%
Sugars	5.47g	22%
Dietary Fiber	17.49g	70%
Protein	32.8g	66%
Vitamin C	2.9mg	5%
Vitamin A	0.2mg	8%
Iron	4.4mg	24%
Calcium	225.9mg	23%

Amount Per 100 g
Calories	300.79 Kcal (1259 kJ)
Calories from fat	84.91 Kcal
		% Daily Value*
Total Fat	9.43g	61%
Cholesterol	1.86mg	3%
Sodium	250.08mg	44%
Potassium	147.99mg	13%
Total Carbs	45.62g	64%
Sugars	1.31g	22%
Dietary Fiber	4.18g	70%
Protein	7.84g	66%
Vitamin C	0.7mg	5%
Vitamin A	0.1mg	8%
Iron	1mg	24%
Calcium	54mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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