Grilled Caesar Salad

Preheat barbecue to medium. Whisk oil with ¼ cup Parmesan, lemon juice, mayo, garlic, Dijon, sugar and Worcestershire in a medium bowl. Set aside. Heat a medium frying pan over medium-high. Add bacon. Cook until crisp, 4-5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form, about 2 min per cut side. Transfer to a large plate, cut-side up. Drizzle each lettuce quarter with 1 tbsp dressing. Sprinkle with crumbled bacon and remaining 2 tbsp Parmesan. Serve immediately. Dressing will keep well refrigerated up to 3 days.