Little Gem Romaine Salad and Grilled Flatbread

["Recipe courtesy of\u00a0Chef Dory Ford<\/em>","Recipe courtesy of\u00a0Chef Dory Ford<\/em>","Recipe courtesy of\u00a0Chef Dory Ford<\/em>","Recipe courtesy of\u00a0Chef Dory Ford<\/em>"]

Ingredients

1 head little gem hearts of romaine split in half lengthwise
2 pieces grilled flatbread, prepared from pizza or bread dough
2 Tbsp. California Olive Ranch extra virgin olive oil
3-4 oz. California Olive Ranch Dressing
1 Tbsp. shaved ricotta salata or other dry cheese such as Parmigiano-Reggiano
2 Tbsp. pickled red onions, (onion shaved fine and dressed with red wine vinegar and sugar)
2 soft poached eggs
Sprinkle kosher salt
Sprinkle black pepper

For the California Olive Ranch Dressing

4 oz. California Olive Ranch extra virgin olive oil
1 oz. sherry wine vinegar
1 Tbsp. Dijon mustard
1 anchovy, finely chopped
1 Tbsp. lemon juice
Sprinkle kosher salt
Fresh ground black pepper
4 each poached garlic cloves, chopped fine

Instructions

For the Dressing

To prepare the dressing, combine all the ingredients together except for the California Olive Ranch Everyday Fresh extra virgin olive oil.
Slowly drizzle in California Olive Ranch Everyday Fresh extra virgin olive oil, whisking to loosely emulsify, pulse with emersion blender to incorporate any standing oil. This dressing will break and will need stirring before using for service. If thicker than you prefer, add a touch of water or vinegar to thin.

For the Flatbread

Grill flatbread over open flame until bubbled and charred. Season with salt, pepper and California Olive Ranch Everyday Fresh extra virgin olive oil.
Cut lengthwise into two pieces.

For the Poached Egg

Poach egg yolk soft for approx 3-4 in salted simmering water for a loose soft egg. Reserve ready for the salad.

Finishing the Plate

Plate little gem on large oval, top romaine with shaved ricotta salata, the poached egg, the pickled onions, a large spoonful of the dressing and a drizzle with California Olive Ranch Everyday Fresh extra virgin olive oil.