Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1/4 cup fresh meyer lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice) |
4 cloves roasted garlic |
1 tablespoon dijon mustard |
1 tablespoon mayonnaise |
3 anchovy fillets |
1 tablespoon red wine vinegar |
salt and freshly ground black pepper |
1/2 cup olive oil |
1/4 cup grated parmesan, plus more for shaving |
1 -pound 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 teaspoon active dry yeast |
4 cups all-purpose flour |
1 teaspoon salt |
2 tablespoons olive or canola oil, plus more for bowl |
Directions:
1. Meyer Lemon Caesar Dressing:
2. 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.
3. 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.
4. Flatbread Croutons:
5. 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.
6. Flatbread:
7. 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.
8. 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.
9. Yield: 4 individual flatbreads or 1 large flatbread
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