Air-Fryer Brussels Sprouts with Preserved Lemon–Caesar Dressing

subheading: For the Dressing:

1 large egg yolk

2 tablespoons (30ml) fresh juice from 1 lemon

6 oil-packed anchovy fillets

¼ of one (4 ½-ounce; 130g) preserved lemon, flesh cut off and discarded and rind roughly chopped (about 1 tablespoon; see note)

1 teaspoon (5ml) Worcestershire sauce

2 medium cloves garlic (about 10g total), roughly chopped

½ ounce Parmigiano-Reggiano cheese, finely grated (15g; about ¼ cup)

⅓ cup (80ml) canola or vegetable oil

¼ cup (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: For the Breadcrumbs:

½ cup (35g) panko breadcrumbs

1 tablespoon (15ml) extra-virgin olive oil, divided

Kosher salt

subheading: For the Brussels Sprouts:

1 ¼ pounds (565g) Brussels sprouts, stem ends and damaged outer leaves trimmed and discarded, divided

Extra-virgin olive oil, for drizzling

Kosher salt

Finely grated Parmigiano-Reggiano cheese, for topping

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