2 egg yolks
1/2 cup anchovy filets (we prefer scalia)
2 1/4 tsp dijon mustard
1 tsp black pepper
1 cup EVOO
1/2 cup lemon juice
Salt to taste
1 8oz package panko breadcrumbs
1 head castelfranco
1 head radicchio
2oz Parmigiano Reggiano (shaved thin or grated on a microplane)
In a blender or food processor, add egg yolks, anchovy, dijon, black pepper and lemon juice and process until smooth.
When smooth, with motor running, slowly drizzle in the EVOO.
When all of the olive oil is incorporated you should have a thick, emulsified dressing.
Season with salt to taste.
In a small bowl, toss breadcrumbs with enough olive oil to coat and season with salt.
Toast in a 350°F oven until golden brown.
Cut the radicchio and castelfranco in half and remove the cores.
Cut in half again and peel all the leaves.
Place leaves In a large mixing bowl, add dressing, half of the breadcrumbs and a pinch of salt.
Mix thoroughly and place in a serving bowl.
Add the remaining breadcrumbs and top with shaved Parmigiano.