Mini Wedge Salads with Anchovy Dressing

Ingredients

1 cup mayonnaise
1 (2-ounce) can flat anchovy fillets in oil (such as Roland), drained
1 ounces Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
1 1/2 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 small garlic clove
Kosher salt, to taste
Finely ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 cup panko
1/4 cup finely chopped fresh chives
2 teaspoons lemon zest
4 (4-ounce) heads Little Gem lettuce, stems trimmed, outer leaves removed, and heads cut lengthwise into 6 wedges each