Zylee's Grilled Caesar Salad

As spring temperatures warm up and we are all firing up our grills to eat outdoors, we are sharing another favorite from our recent Youth-Led Dinner: Zylee's Grilled Caesar Salad! The homemade dressing and croutons are easy to prepare, and the grilled romaine looks beautiful on a plate, making this dish a great addition to your next barbecue!

Creamy Caesar Dressing

Instructions:

  1. In a food processor, process the egg yolk, the dijon mustard, the salt and the sugar. 

  2. Combine lemon juice and vinegar in a separate bowl then thoroughly process half into the yolk mixture. 

  3. Turn on the processor and start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit (which means you’ve got an emulsion on your hands).

  4. Once you reach that point you can increase the oil flow to a constant (albeit thin) stream.

  5. Once half the oil is processed, add the rest of the lemon juice mixture. 

  6. In a food processor, combine the mayonnaise (made in steps 3 through 7), garlic, capers, lemon juice, water and mustard and process until smooth. 

  7. Add the cheese and pulse to blend.

  8. Season with salt and pepper. 

  9. Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper if needed.

Ingredients:

  • ½ cup mayonnaise (steps 3-7):

    • 1 egg yolk

    • ½ teaspoon fine salt

    • ½ teaspoon Dijon or (dry) mustard

    • 2 pinches sugar

    • 2 teaspoons fresh squeezed lemon juice

  • 1 tablespoon white wine vinegar

  • 1 cup grapeseed or canola oil

  • 1 small garlic clove (chopped)

  • 1 tablespoon capers (drained)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon water

  • 1 teaspoon Dijon mustard

  • 2 tablespoons freshly grated Parmesan cheese

  • salt and pepper to taste

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Rustic Crunchy Croutons

Instructions:

  1. Cut a loaf of rustic day-old bread into 1 to 2 inch pieces.

  2. Toss the bread with 3 Tablespoons olive oil and season liberally with salt and pepper.

  3. Spread the bread pieces evenly on a rimmed baking sheet and toast in the oven until golden around the edges, about 10 minutes.

Ingredients:

  • loaf of rustic day old bread

  • 3 tablespoons of olive oil

  • salt and pepper

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Zylee’s Grilled Caesar

Instructions:

  1. Mix the dressing with the extra virgin olive oil,

  2. Cut each head of romaine in half,

  3. Brush the cut side with the olive oil dressing mixture

  4. Grill on a preheated grill just to mark for 1-2 minutes, you do not want to wilt the greens or overcook them

  5. Add croutons and extra dressing to taste and enjoy!

Ingredients:

  • head of romaine lettuce, cut in half

  • 1/4 cup of the Creamy Caesar Dressing

  • 2 tablespoons of extra virgin olive oil

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