1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4 1/2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3 dashes hot sauce (preferably Tabasco)
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup olive oil
Freshly ground black pepper
6 cups thinly sliced puntarelle or torn escarole leaves
4 boquerones (marinated white anchovies), chopped (optional)
Steps:
Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8-10 minutes. Let cool.
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
Serve salad topped with breadcrumbs and more Parmesan.
Dressing can be made 1 day ahead. Cover and chill.
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