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1
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.
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2
With the motor running, slowly add the oil and blend until emulsified.
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3
Add the grated cheese and blend for a few seconds to incorporate.
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4
Place spinach in a large bowl, add dressing, and toss to coat each leaf.
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5
Add Flatbread Croutons and toss again.
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6
Top with shaved Parmesan and serve immediately.
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7
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill.
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8
Grill on both sides until golden brown.
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9
Cut into strips about 2 to 3 inches long and 1/4-inch wide.
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10
Mix water and yeast in a large bowl and let stand 5 minutes to proof.
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11
Gradually pour in 2 cups of the flour and stir to incorporate.
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12
Mix for about 1 minute to form a sponge.
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13
Let stand, covered, for at least 1 hour.
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14
Put sponge in the bowl of a stand mixer.
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15
Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough.
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16
Remove from bowl and knead.
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17
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
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18
Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
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19
Yield: 4 individual flatbreads or 1 large flatbread
