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1
Make the Caesar dressing.
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2
Put the minced garlic into a medium bowl, and add the minced anchovies.
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3
Using a whisk, mix and mash these ingredients together until they form a paste.
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4
Add the egg yolks and the mustard, and begin to whisk them with the paste.
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5
Add a small stream of olive oil while continuing to whisk.
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6
Add more olive oil, whisking all the while, until the dressing begins to emulsify.
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7
Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency.
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8
Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper.
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9
Set aside.
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10
Make the vinaigrette.
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11
Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine.
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12
Season to taste with salt and pepper.
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13
Set aside.
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14
Make the salad.
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15
Drizzle the olive oil over the quartered heads of lettuce.
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16
Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter.
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17
Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves.
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18
Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast.
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19
Remove lettuce to a platter, and drizzle with lime vinaigrette.
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20
Serve two pieces each, alongside a steak.
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21
Adapted from Alan Ashkinaze, Millesime, New York.
