Caesar-Style Puntarelle

Ingredients

• 1/2 cup coarsely torn fresh breadcrumbs
• 1 tablespoon olive oil
• 1/4 teaspoon dried oregano
• Kosher salt
• 8 oil-packed anchovy fillets
• 1 large egg yolk
• 1 small shallot, finely chopped
• 1 clove garlic, finely chopped
• 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)