Meyer Lemon Caesar Dressing for Spinach Salad

Submitted by: Nancy O'Brien

Prep Time
1/2 hr
Yields
4 to 6 servings
 
1/4 cup Meyer lemon juice (or a combination of 3 tablespoons fresh lemon juice and
1 tablespoon orange juice)
4 cloves roasted garlic
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
3 anchovy fillets (optional)
1 tablespoon FIORE traditional balsamic vinegar
Salt and freshly ground black pepper
1/2 cup FIORE Meyer Lemon olive oil
1/4 cup grated Parmesan, plus more for shaving
1-pound baby spinach, washed and dried
1 bag croûtons
 
Place lemon juice, garlic, mustard, mayonnaise, anchovies, balsamic vinegar,
salt, and a good amount of freshly ground black pepper in a blender. Blend
until smooth. With the blender still 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 Croutons and toss again. Top with shaved Parmesan and serve immediately.
Enjoy!