Fried Meyer Lemon Ceasar Salad Recipes

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS

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.

FRIED MEYER LEMON CEASAR SALAD RECIPE

Steps:

• Wash, dry, and thinly slice the lemons -- placing them on a large plate as you go. You should get about 8 slices per lemon, and they should be about 1/8-inch thick.
• Coat the bottom of a large sauté pan with olive oil, place it over medium-high heat. While the pan is preheating, sprinkle both sides of the lemon slices with salt, pepper and sugar. This should be a light sprinkling, but enough to season each slice well.
• Once the pan is very hot, add the lemon slices and sauté until the bottoms are golden brown, about 1 minute. Use a tiny spatula to gently flip the slices, and brown the other side, about 30 seconds. Place the sautéed lemons slices on a plate to cool. Set aside.
• Once cooled, cut each sautéd lemon slice into fourths -- you can stack a few at a time to do this. Set aside.
• In a small bowl, combine the anchovies, garlic, mustard, vinegar, lemon juice, and honey. Mix to blend. Gradually, pour in the oil, whisking all the while to blend it evenly. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
• In a large salad bowl, mix the lettuce with the Lemon-Garlic Croutons, Parmesan and the fried lemons.
• Just before you're ready to serve, toss the salad with the dressing.

CEDAR SMOKED SALMON CAESAR WITH MEYER LEMON TRUFFLE ANCHOVY VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate.
• To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people.
• It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week.
• Preheat a grill to high.
• To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
• Cook the fish to medium rare, about 6 minutes.
• While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads.

LEMON CAESAR SALAD

Steps:

• In medium bowl using wire whisk, blend all dressing ingredients except sour cream and oil.
• Gradually add oil, whisking constantly until smooth.
• Add sour cream, whisking until smooth.
• In large bowl, combine all salad ingredients; toss gently. Pour dressing over salad, toss to combine.