Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.
In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.
In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.
Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.
Recipe courtesy of Masaharu Morimoto