Mince 6 anchovy filets
Grate 3 cloves garlic
Combine egg yolks, dijon mustard, Worcestershire sauce, lemon zest and juice in a bowl
Add minced anchovies and grated garlic to the mixture
Slowly whisk in 1 cup olive oil until emulsified
Stir in 1 cup grated parmigiano reggiano
Add ½ tsp honey and season with salt and pepper to taste
Toast ½ cup panko breadcrumbs in 2 tbsp butter with 1 clove garlic and ½ lemon zest until golden
Season breadcrumb topping with salt and pepper
Wash and chill Romaine or Little Gem lettuce with ice and water
Toss lettuce with Caesar dressing
Top with breadcrumb mixture and serve
