For the dressing:

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2 large egg yolks

1 garlic clove

2 anchovy filets

1 teaspoon Worcestershire sauce

½ cup freshly squeezed lemon juice

½ cup extra virgin olive oil

½ cup avocado oil or vegetable oil

¼ cup freshly grated Parmesan cheese

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For the capers:

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¼ cup olive oil

2 tablespoons capers, patted dry with a paper towel

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For the salad:

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3 romaine hearts, chopped

½ cup freshly grated Parmesan

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For the breadcrumbs:

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3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 clove garlic, minced

½ cup panko breadcrumbs

Pinch of kosher salt and freshly ground pepper

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For the dressing:

In a food processor, combine egg yolks, garlic, anchovies, Worcestershire, and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add Parmesan cheese.

For the capers:

In a small skillet over medium high heat, heat olive oil. Add capers and cook until crispy, about 5 minutes.

For the breadcrumbs:

In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Increase the heat to medium high and cook, stirring often, until the breadcrumbs are golden brown, about 2 to 3 minutes.

For the salad:

In a large bowl, toss romaine with dressing. Top with crispy capers, breadcrumbs, and Parmesan cheese. Serve immediately.