SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS
Provided by Bobby Flay
Categories appetizer
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
MEYER LEMON DRESSING
This is great on oysters, grilled fish, chicken, and salads, or you can toss it with roasted or grilled veggies like asparagus and beets. This keeps for several days in the refrigerator. Came from The Big Sur bakery.
Provided by aronsinvest
Categories Salad Dressings
Time 10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes - you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.
Nutrition Facts : Calories 252.3, Fat 27.3, SaturatedFat 5.4, Sodium 232.3, Carbohydrate 2.7, Fiber 0.1, Sugar 1.9, Protein 0.2
MEYER LEMON VINAIGRETTE
When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g
MEYER LEMON DRESSING
Steps:
- Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
TURNIPS WITH SPICY MEYER LEMON DRESSING
Try the sweet, salty togarashi-spiked dressing tossed with cold noodles or spooned over fish.
Provided by Konbi, Los Angeles, CA
Categories Bon Appétit Turnip Lemon Soy Sauce Sesame Appetizer Side Pescatarian Roast Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12-15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
- Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12-15 minutes.
- Transfer turnips and leaves to a platter; spoon some of the dressing over (you'll have extra). Sprinkle with sesame seeds.
CREAMY MEYER LEMON DRESSING
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams
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