Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

Name: Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 3 fillets anchovy fillets; 454 grams baby spinach, washed and dried; 2 Tbsps olive or canola oil, plus more for bowl; 1 Tbsp Dijon mustard; 500 grams all-purpose flour; 1 Tbsp mayonnaise; 61 milliliters fresh Meyer lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice); 108 milliliters olive oil; 6 servings Olive oil; 25 grams grated Parmesan, plus more for shaving; 1 Tbsp red wine vinegar; 4 cloves roasted garlic; 1 teaspoon salt; 6 servings Salt and freshly ground black pepper; 6 servings Salt and freshly ground pepper; 355 milliliters warm water (105 to 110 degrees F)

If you want to add more pescatarian recipes to your recipe box, Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons might be a recipe you should try. This main course has 563 calories, 13g of protein, and 26g of fat per serving. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up warm water, parmesan, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Red Wine Vinegar

Lemon Juice

Mayonnaise

Anchovies

Mustard

Garlic

Salt

Cooking Oil

Equipment you will use

Blender

Add the grated cheese and blend for a few seconds to incorporate.

Ingredients you will need

Cheese

Place spinach in a large bowl, add dressing, and toss to coat each leaf.

Ingredients you will need

Spinach

Equipment you will use

Bowl

Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.

Ingredients you will need

Flatbread

Croutons

Parmesan

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.

Ingredients you will need

Salt And Pepper

Flatbread

Olive Oil

Dough

Equipment you will use

Grill

Cut into strips about 2 to 3 inches long and 1/4-inch wide.;

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.

Ingredients you will need

All Purpose Flour

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Remove from bowl and knead.

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 3fillets

anchovy fillets 454grams

baby spinach, washed and dried 2Tbsps

olive or canola oil, plus more for bowl 1Tbsp

Dijon mustard 500grams

all-purpose flour 1Tbsp

mayonnaise 61milliliters

fresh Meyer lemon juice (or 3 tablespoons fresh lemon juice combined with 1 tablespoon orange juice)108milliliters

olive oil 6servings

Olive oil 25grams

grated Parmesan, plus more for shaving 1Tbsp

red wine vinegar 4cloves

roasted garlic 1teaspoon

salt 6servings

Salt and freshly ground black pepper 6servings

Salt and freshly ground pepper 355milliliters

warm water (105 to 110 degrees F)

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Dom Perignon Vintage Luminous Bottle. Reviewers quite like it with a 5 out of 5 star rating and a price of about 279 dollars per bottle.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.