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
Directions
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:
- 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
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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By lealeta72
Albuquerque, NM
on July 20, 2012
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I only used the recipe for the dressing. I've tried dozens of caesar recipes and this is by far the most perfect! Don't be afraid of the anchovies, you can't taste fish, it really enhances the flavor. You can use anchovy paste instead if you don't want to open an entire can for only 3.
By purpletearz08
on November 22, 2011
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The dressing is the best I've ever tried to make. Tasted very light and healthy on spinach leaves. Bobby Flay's reciepes never fails!
By bvisailor
Charlotte, NC
on February 08, 2011
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This is a nice Caesar-y dressing that I was able to tweak to be even healthier than it is as written. I liked that it has no egg yolks but I also used fat free Greek yogurt instead of mayo and cut the oil in half just because I like the lemon to shine a bit more. That said, my only issue was that I don't think it necessary to use Meyer lemons here. I used the last Meyer off my indoor tree and there are so many other flavors here you can't really even tell... Regular lemon would be just fine if Meyers are as rare & precious in your part of the world as they are here. But this will be my go-to for Caesar dressing from now on.
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