Spinach Salad With Meyer Lemon Caesar Dressing And Flatbread Croutons
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
46
Sourness
34
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cloves
Roasted Garlic1 tbsp
Dijon Mustard1 tbsp
Mayonnaise1 tbsp
Red Wine Vinegar1 tsp
Salt1.5 cups
Water (warm 105 to 110 degrees f)1 tsp
Active Dry Yeast4 cups
All-Purpose FlourDirections:
1
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
2
With the motor running, slowly add the oil and blend until emulsified
3
Add the grated cheese and blend for a few seconds to incorporate
4
Place spinach in a large bowl, add dressing, and toss to coat each leaf
5
Add Flatbread Croutons and toss again
6
Top with shaved Parmesan and serve immediately
7
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill
8
Grill on both sides until golden brown
9
Cut into strips about 2 to 3 inches long and 1/4-inch wide
10
; Mix water and yeast in a large bowl and let stand 5 minutes to proof
11
Gradually pour in 2 cups of the flour and stir to incorporate
12
Mix for about 1 minute to form a sponge
13
Let stand, covered, for at least 1 hour
14
Put sponge in the bowl of a stand mixer
15
Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough
16
Remove from bowl and knead
17
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours
18
Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired