Oh my, I really enjoy this appetizer salad! It’s not the easiest recipe, so plan it for a night when you’ll have a little time on your hands. Basically, it’s a caesar salad on top of a really flavorful flatbread. DE-licious!! I got the recipe from a newspaper/magazine (recipe written by Pam Anderson, author of 5 cookbooks), and altered it a little.
First Make Your Flatbread Dressing and Prep the Lettuce:
Mix 1 cup “ranch” with 8 large garlic cloves (minced) and 1 1/2 tsps. Vegan Worcestershire sauce. Remove a generous 1/4 cup of mixture to save for salad. Place leaves of 1-2 bunches of Romaine lettuce in cold sink water and some apple cider vinegar to wash lettuce. You’ll want to end up with about 12 cups of chopped Romaine.
Then Make Your Flatbread:
Mix 2 cups flour and 1 tsp sea salt in food processor or blender (or by hand if need be). In separate bowl, mix 2/3 cup warm water and 2 tsp olive oil. Process the water/oil into your flour to form a soft dough ball. Process until well kneaded, about 15 seconds in blender. With floured hands, turn dough onto a lightly floured surface. Roll dough out thin with a rolling pin (you can do all the dough at once or do it in sections), coating with flour and turning as necessary to prevent sticking.
Preaheat oven to 500 degrees, yes, that hot!
Prepare your pans- Sprinkle 2 rimless cookie sheets or stoneware with cornmeal (or flour if you don’t have cornmeal).
Back to the dough- With a serrated knife, cut dough into 12 x 6 inch rectangles (or any size really, I like doing triangles as well, do whatever will fit on your pan best). Place rectangles/ triangles onto your pan and spread all but your generous 1/4 cup of mixture over top (brushing to the edges).
Bake for 8-10 minutes until golden brown and crisp. Do NOT overbake! Start watching it like a hawk at the 7-minute mark. The edges can blacken quickly.
Now for the Salad Dressing and Salad:
Whisk 3 Tbsp lemon juice into remaining “ranch” mixture. Remove Romaine from water and rinse well. Pat each leaf dry with a clean kitchen towel (or hello handy salad spinner!) To make a nice chopped salad, cut one pile at a time of the leaves lengthwise and then width-wise, making lettuce squares. Drizzle dressing and 3 Tbsp olive oil over chopped Romaine in large bowl along with a generous sprinkling of salt and pepper. Add chopped Roma tomato if desired! Toss to coat.
Top warm flatbreads with tossed salad.
Here’s a small portion, although I can pretty much eat an entire bunch of Romaine by myself for this meal!