Place anchovy fillets and garlic cloves on a cutting board. Sprinkle with a pinch of salt and use the flat side of a chef's knife to mash into a coarse paste (about 30–45 seconds).

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and lemon juice. Whisk until smooth.

Finish dressing

Slowly drizzle in the 2 tablespoons olive oil while whisking to create a creamy emulsion. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. Chill in the refrigerator while you prepare the rest (at least 10 minutes).

Toasted panko

Heat a 10-inch skillet over medium heat. Add the butter and 1 teaspoon olive oil. When the butter foams, add the panko breadcrumbs and spread to an even layer. Toast, stirring frequently, until golden brown and crisp, about 6–8 minutes. Season with 1/4 teaspoon salt toward the end, then remove from heat and transfer to a bowl to cool so they remain crunchy.

Salad assembly

Prepare the romaine: trim the stem ends and separate leaves or halve the hearts lengthwise for a composed presentation. Rinse and dry thoroughly using a salad spinner or paper towels so dressing sticks.

Dress the lettuce: place the romaine in a large mixing bowl or on serving plates. Add about 3/4 of the dressing (reserve the rest to taste) and toss gently to coat the leaves evenly. If halved hearts are used, brush or spoon dressing over cut surfaces.

Add cheese and crunch: sprinkle 3/4 cup of grated Grana Padano over the dressed romaine, reserving the remainder for garnish. Scatter the toasted panko over the top to provide crunchy texture.

Finish and serve: grind additional black pepper over the salad and finish with lemon wedges on the side for added brightness. Serve immediately so the panko stays crisp. Offer extra dressing and grated Grana Padano at the table.