Romaine lettuce with breadcrumbs in yogurt dressing

Ingredients:

• 2 tablespoons unsalted butter
• 1 tbsp. panko breadcrumbs
• Coarse salt and freshly ground black pepper
• 0.5 cup full-fat Greek yogurt
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• Zest of 1 lemon (about 1 tsp) + 2 tbsp. l. juice
• 1 clove of garlic, grated
• 1 head of romaine lettuce, torn into pieces
• 1 tbsp. shaved parmesan

Preparation:

1. In a medium skillet over medium heat, melt the butter. Add the breadcrumbs, 1/2 teaspoon of salt, and plenty of ground pepper (about 20 turns of the grinder) and cook, stirring constantly, until the crumbs are deep golden, about 5 minutes. Stir constantly to prevent burning. Once the breadcrumbs are golden brown, immediately transfer them to a plate and let cool. Set aside.
2. In a small bowl, combine the yogurt, mustard, Worcestershire sauce, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt, and about 20 turns of a black peppercorn grinder until smooth and creamy.
3. Place the romaine lettuce in a serving bowl. Sprinkle with 3/4 cup breadcrumbs, 3/4 cup Parmesan, and drizzle with the dressing. Toss until the lettuce leaves are coated with the dressing. Sprinkle with the remaining breadcrumbs and Parmesan and serve immediately.