Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Total Time:
5 hr 25 min
Prep:
25 min
Inactive:
4 hr
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Meyer Lemon Caesar Dressing:
  • 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
  • Flatbread Croutons:
  • 1 recipe flatbread, recipe follows
  • Olive oil
  • Salt and freshly ground pepper
  • Flatbread:
  • 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
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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