Chop the anchovy fine.
Paste the garlic with a chefs knife.-In a medium sized bowl; lightly whisk the egg yolks, add the pasted garlic and stream in the grapeseed oil very slowly while always whisking as not to break the dressing. Stop when half of the oil is incorporated. Add half of the lemon juice and follow the same procedure with the remaining grapeseed oil being careful not to break the dressing.
When all of the oil is incorporated, add the parmesan, anchovy and adjust the seasoning with the remaining lemon juice, salt and pepper.
Chef tip: This can also be done in a food processor by following the same careful process of incorporating the oil into the egg yolk so that the dressing does not break.
Slice the baguette on a bias approximately 1" thick. Grill or toast them so that the outside is golden brown but still soft in the middle. Rub with a piece of raw garlic and drizzle with olive oil. Serve with the salad.
Slice the cauliflower and romanesco very thin. Drizzle with olive oil and black pepper and reserve.-Slice the Red Onions thin and reserve.
Trim the outer leaves of the Bibb and make sure that it is clean.
Cut the Bibb into wedges and divide into portions. Toss the cauliflower with a little squeeze of Meyer Lemon juice, sea salt and grate a bit of parmesan cheese. Season the portions of Bibb with EVOO, lemon, sea salt, black pepper.
Arrange the sliced cauliflower over the Bibb and drizzle the Caesar dressing over top. Place sliced red onion atop and serve.