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fresh meyer garlic mustard mayonnaise anchovy red wine vinegar salt olive oil shaving baby spinach croutons recipe flatbread olive oil salt water active dry yeast all-purpose salt olive
Viewed: 62 - Published at: 3 years agoIngredients
- 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
- 1 recipe flatbread, recipe follows
- Olive oil
- Salt and freshly ground pepper
- 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
Method
- 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.
- Yield: 4 individual flatbreads or 1 large flatbread
