Caesar Salad with Meyer Lemon Dressing and Rosemary Flatbread Croutons

If life was still like high school and cuisines could be friends, I would choose Italian to be my bestie.  Italian food incorporates three of my favorite food groups: cheese, pasta, and tomatoes.  Really, what more does a girl need?  I could easily eat Italian food seven nights a week; however, I'm not sure my #1 customer (i.e. Dan) would enjoy the monotony.  As a matter of fact, I might not even enjoy it myself.  Thus, I try to keep things interesting by allowing various cultures to influence my cooking.  That being said, it was time to revisit my best friend in a big way this past Saturday night and an Italian feast for two was the perfect way to do just that.  To allow more time for conversation with my fiancé (still getting used to that!) and less time staring quizzically at a cookbook, I stuck to familiar and simple recipes.  On the menu: Caesar Salad with Meyer Lemon Dressing and Rosemary Croutons; Portobello Parmesan with Homemade Marinara; and Rhubarb Crumble.  The recipe for the Caesar salad is below and the other recipes will follow in additional posts.

Caesar Salad w/ Meyer Lemon Dressing and Rosemary Flatbread Croutons (Serves 4)

Meyer Lemon Caesar Dressing (Blissful Basil Recipe)

3 garlic cloves

¼ cup fresh Meyer lemon juice

1 tablespoon dijon mustard

½ cup olive oil

sea salt and freshly ground black pepper

Rosemary Flatbread Croutons (Blissful Basil Recipe)

3 pieces store-bought flatbread, cubed

1-2 tablespoon olive oil

1 tablespoon fresh rosemary

sea salt and freshly ground black pepper

Salad

3 small heads romaine lettuce

1. To make the dressing, mince the garlic cloves and add to small bowl.  Add the Meyer lemon juice and mustard and whisk until combined.  While whisking, gradually add in the olive oil and continue to whisk until emulsified.  Season dressing, to taste, with sea salt and black pepper.  The dressing can be made up to 1 day ahead and refrigerated.

2. Heat 1 to 2 tablespoon olive oil in large nonstick skillet over medium heat.  Add cubed flatbread pieces to skillet and toss to coat in olive oil.  Sprinkle your future croutons with rosemary, sea salt, and pepper and toast in skillet until golden brown.  If you're up for a taste test, the finished croutons should be crisp on the exterior and warm and slightly chewy on the interior.

3. Cut whole leaves from the head of each romaine bunch.  Rinse whole romaine leaves, pat dry with paper towels, and place in salad bowl.

4. Drizzle dressing over romaine leaves and toss to coat.  Divide salad equally among 4 plates and garnish with Rosemary Flatbread Croutons.  Enjoy!

Tip: The addition of shaved Parmesan cheese would make this salad perfect.  If you decide to add it, just don't forget it at the grocery store like I did!

This simple take on an Italian classic is super satisfying and delicious.  The dressing is bright and tangy and the croutons are well-seasoned and slightly chewy.  Mixing up the presentation by keeping the romaine leaves whole adds visual appeal that will attract a second look from your guests while saving you a little kitchen time.  Just be sure to serve the salad with a fork and a knife!