Step 1

Preheat your grill to medium-high heat.

Step 2

In your bowl, add your egg yolk. Add minced garlic, chopped anchovies, dijon mustard, lemon juice and fork/mash the mixture until a paste forms. Season with salt and pepper. Whisk well until all combined and creamy.

Step 3

Slowly start drizzling in your neutral oil as you're whisking. Then add your olive oil and keep whisking until everything is all emulsified.

Step 4

Finish with a dash of Worcestershire and shredded parmesan. Mix well. Adjust and season with salt, pepper and lemon juice as needed!

Step 5

How can I make caesar dressing using a hand blender? You can also make your dressing in a mason jar with a hand blender, just add your ingredients (garlic and anchovies can be whole) to a mason jar (or a deeper cup) and then starting from the blade at the bottom of the cup, pulse and blend until combined, then slowly bring it up to blend the rest.

Step 6

Halve the little gem lettuce heads lengthwise, leaving the core intact to hold the leaves together. Brush or drizzle each cut side of the lettuce halves with olive oil and season with salt and pepper.

Step 7

Place the lettuce halves, cut side down, on the preheated grill. Cook for about 2-3 minutes or until grill marks appear and the lettuce begins to wilt slightly. Flip the lettuce halves and grill for an additional 2-3 minutes on the other side. The lettuce should be lightly charred but still crisp. You don't want the lettuce soggy, so just keep an eye on it to ensure it doesn't wilt too badly or burn.

Step 8

At the same time, add on your slices of bread (optional to brush olive oil, salt, and pepper here as well), and your lemon, halved, until charred. Remove your lemon and grilled bread; cut your bread into cubes for the croutons.

Step 9

Option Remove the grilled lettuce halves from the grill and place them on a serving platter. Drizzle the caesar dressing generously over the grilled lettuce halves. Finish with your croutons and shaved Parmesan cheese over the top. Finish with a sprinkle of freshly ground black pepper and a squeeze of your charred lemon juice.

Step 10

Option Slice off the core of the gems and separate the leaves. Toss the leaves in a large bowl with your croutons, parmesan cheese, charred lemon juice and dressing. Toss to coat, and serve with more shredded parmesan and black pepper.