Grilled Escarole Caesar Salad

Name: Grilled Escarole Caesar Salad
Ingredients: 1/4 cup Garlic Confit, recipe follows; 1/4 cup red wine vinegar; 2 tablespoons (about 1/2 ounce) freshly grated Parmigiano-Reggiano; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3 anchovy fillets; 1 large egg yolk; 3/4 cup vegetable or canola oil; 2 heads escarole, trimmed with root intact and sliced in half lengthwise; Kosher salt and freshly ground black pepper; 2 cups peeled garlic cloves (between 40 and 50); 1 1/4 cups extra-virgin olive oil, plus more as needed