For the dressing:

1 large egg yolk

3-4 Fishwife anchovy fillets, finely chopped, plus oil from the tine

1 garlic clove, grated

1/2 lemon, juiced

1 teaspoon Dijon mustard

1/3 cup vegetable oil

1/4 cup olive oil

1/2 cup freshly grated Parmesan cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

For the anchovy breadcrumbs:

3 tablespoons olive oil

1/2 cup Panko breadcrumbs

5 anchovy fillets, finely chopped

1 lemon, zested

For assembly:

2-3 large heads Romaine lettuce, torn into large pieces

Freshly grated Parmesan

Freshly ground black pepper

Make the dressing. In a medium bowl, whisk egg yolk, chopped anchovies, grated garlic, lemon juice, and mustard. Starting with one drop at a time, gradually add vegetable oil while whisking constantly. Continue to add, then add the olive oil while still whisking. Add cheese and mix to combine. If the dressing is a little stiff, thin it out with some of the anchovy oil. Season to taste with salt (if necessary) and pepper.

Make the breadcrumbs. Heat oil in a a large skillet over medium heat. Add breadcrumbs and anchovies and mix to combine. Cook, stirring frequently for even browning, until golden brown and toasted, 5-6 minutes. Take off the heat and add lemon zest. Mix to combine and transfer to a heat proof bowl.

Make the salad: In a large bowl, toss salad with dressing (start with half, then add more as needed). Serve on a platter with grated Parm and toasted breadcrumbs. Serve immediately. Dressing will keep in an airtight container refrigerated for up to 4 days. Breadcrumbs will keep in an airtight container at room temperature for 2 weeks.