Grilled Caesar Salad

Step 1

Make the Caesar dressing. Put theminced garlic into a medium bowl, andadd the minced anchovies. Using awhisk, mix and mash these ingredientstogether until they form a paste. Addthe egg yolks and the mustard, and beginto whisk them with the paste. Adda small stream of olive oil while continuingto whisk. Add more olive oil, whiskingall the while, until the dressing beginsto emulsify. Add the Worcestershiresauce, and continue to whisk until thedressing achieves a mayonnaiselikeconsistency. Add the red-wine vinegar,whisk to combine, then season totaste with salt and pepper. Set aside.

Step 2

Make the vinaigrette. Combine thelime zest, lime juice, balsamic vinegar andoil in another small bowl, and whiskto combine. Season to taste with saltand pepper. Set aside.

Step 3

Make the salad. Drizzle the olive oilover the quartered heads of lettuce.Lightly grill these over a low fire for 15to 20 seconds on each side, until theyhave a light goldenness, and remove toa platter. Using a pastry brush or a smallspoon, paint the Caesar dressing overthe lettuce, making sure to get dressingbetween the leaves. Return lettuces toedges of grill, sprinkle with Parmesan andcover for 30 seconds to allow the cheeseto soften and toast. Remove lettuce toa platter, and drizzle with lime vinaigrette.Serve two pieces each, alongside a steak.