Gem Lettuce Salad with Calabrian Chiles, Parmesan, and Bread Crumbs

Ingredients

• 2 large egg yolks
• 1 tablespoon oil-packed Calabrian chiles, drained (or about 2 whole, chopped)
• 2 oil-packed anchovy fillets, drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon sour cream
• ½ tablespoon balsamic vinegar
• ½ tablespoon Worchestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• ¼ teaspoon Tabasco
• ½ cup grapeseed oil
• ¼ cup (plus 2 tablespoons) extra-virgin olive oil
• ¼ cup finely grated Parmesan (plus more for serving, to taste)
• 2 tablespoons minced shallot
• kosher salt and freshly cracked black peper (for seasoning)
• 2 tablespoons unsalted butter
• 1 cup panko bread crumbs
• ½ teaspoon minced, fresh oregano
• 2–3 pinches garlic powder
• 4 heads of Little Gem lettuce (about 1 pound), leaves pulled apart
• minced flat leaf parsley leaves (as garnish, to taste)