Spinach Salad With Meyer Lemon Caesar Dressing And Flatbread Croutons Recipes

Steps:

• Make the dough.
• Combine the yeast and 3/4 cup warm (110 degrees F) water in a large bowl; stir to dissolve the yeast, then set aside until foamy, about 5 minutes. Sift 3/4 cup flour into the bowl and blend with a wooden spoon until smooth.
• Add 1 teaspoon salt, a few grinds of pepper and the honey and mix to blend. Sift the remaining 1 cup flour into the bowl and mix until incorporated. Transfer the dough to a floured surface and knead until smooth, 3 to 5 minutes. Brush a large bowl with olive oil and add the dough. Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.
• Roast the grapes.
• Preheat the oven to 400 degrees F. Toss the grapes with 2 tablespoons olive oil on a parchment-lined baking sheet. Roast until wrinkled, 12 to 15 minutes. Meanwhile, bring the vinegar, sugar and mustard seeds to a simmer in a small saucepan over medium heat. Cook until the liquid is reduced by about half, 5 to 8 minutes. Remove the grapes from the oven (leave the oven on) and let cool slightly. Combine the grapes and the vinegar mixture in a bowl; set aside.
• Cook the broccoli.
• Heat a large ovenproof saute pan over high heat. When it gets hot, remove from the heat and add 3 tablespoons olive oil and the broccoli; season with salt and the red pepper flakes. Return to the heat and cook, stirring from time to time, until the broccoli chars, 10 to 12 minutes, adding 1 more tablespoon olive oil and the garlic during the last 2 minutes of cooking. (Add a splash of water if the pan is too dry.) Place the pan in the oven and cook until the broccoli is tender, about 5 more minutes. Set aside to cool; leave the oven on.
• Prepare the ricotta.
• Put the ricotta in a medium bowl. Season with salt and stir in the thyme and 2 tablespoons olive oil. Taste for seasoning. Set aside.
• Roll out the dough.
• Press the dough gently and turn it out onto a floured surface. Divide in half and roll each piece into a loose ball. Cover with a kitchen towel and let rest 15 minutes. Flatten the dough, then roll out each piece into an 8-inch round. Place on a lightly oiled baking sheet.
• Cook the flatbread.
• Heat the remaining 2 tablespoons olive oil in a 9-to-10-inch ovenproof saute pan over medium-high heat. When it begins to smoke lightly, turn off the heat and add one round of dough.
• Return to medium-high heat and cook, pressing the dough gently with a spatula to keep it flat, until slightly brown on the underside, 2 to 3 minutes.
• Season the dough lightly with salt and pepper, then flip and press with the spatula. Pour off any excess oil from the pan.
• Add the toppings.
• While the underside cooks, spread half of the ricotta mixture on top.
• Arrange half of the grapes and broccoli on the ricotta. Transfer the pan to the oven to warm through, about 5 minutes.
• Transfer the flatbread to a cutting board, cut it into slices and top with parmesan cheese. Repeat to make another flatbread.

Steps:

• 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.
• 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.;
• 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.

Steps:

• 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.

Steps:

• 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
• 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
• 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
• * Add a little extra oil, if dressing is too thick for you.

Steps:

• Directions.
• Wash spinach and set aside to drain well (tear apart large leaves and remove thick stems).
• Roast 1 bulb of garlic in a 400-degree oven.
• Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
• Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the bulb cut side up on a piece of heavy duty aluminum foil, drizzle with about 2 Tbs. olive oil making sure to cover each clove and then bring the sides of the foil up and seal all around.
• Bake for about 30-35 minutes or until cloves are soft and caramel colored. Let cool until you can touch it with your hand and squeeze out each clove into a cup or dish...let cool while you make the salad.
• Make pasta according to box, cook to "al dente" about 12 minutes. Drain the pasta and rinse with cold water to completely cool the pasta and stop the cooking process.
• Turn out into a large bowl, add cucumber, tomatoes, onions, shredded carrots and roasted red peppers, add the spinach and the fresh mozzarella and toss lightly.
• Mix all of the dressing ingredients together in a blender EXCEPT the two oils, combine the two oils together and then slowly drizzle in the oil mixture while the blender is running and blend completely. Pour dressing over pasta salad and toss well to coat.
• Chill overnight to serve the next day this will allow the flavors to blend and will slightly wilt the spinach.
• Serve along side grilled chicken, fish or as a light lunch with fresh crusty bread.

Steps:

• 1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
• 2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

Steps:

• Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.