In a small bowl, whisk together the extra virgin olive oil (0.25 cups), fresh lemon juice (2 tbs), minced garlic (1 tsp), kosher salt (1 tsp), and freshly ground black pepper (0.5 tsp) until emulsified and slightly thickened, about 30 seconds.

Add herbs and heat

Stir in the finely chopped fresh parsley (2 tbs) and red pepper flakes (0.25 tsp). If you want a warm note, briefly warm 1 tablespoon chili oil in a small pan over low heat for 20 seconds and pour it into the dressing, whisking to combine.

Prepare crunchy topping

Combine the toasted bread crumbs (0.5 cups) and grated Parmesan cheese (0.5 cups) in a small bowl. Toss gently to distribute the cheese evenly among the crumbs.

Finish and store

Taste the dressing and adjust salt, pepper or lemon as desired. Serve the dressing in a small pitcher alongside the main dish and sprinkle the Parmesan-breadcrumb mixture on top of salads, pasta, or roasted vegetables. Store any leftover dressing in an airtight container in the refrigerator for up to 5 days; re-whisk before using. Store the Parmesan-breadcrumb mixture separately in a sealed container at room temperature for up to 3 days.