To make the tahini Caesar dressing: combine the tahini, ice water, lemon juice, vinegar, mustard and chopped garlic in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil until a smooth emulsion forms. Whisk in additional water until desired consistency is reached. Season to taste with salt and pepper.

To make the Walnuts & Breadcrumbs: heat olive oil in a large skillet over medium heat. Add the anchovies and stir, slightly smashing them with the back of wooden spoon or spatula, until they’ve dissolved. Add the breadcrumbs and walnuts; season to taste with salt and pepper. Cook, stirring frequently, until the breadcrumbs are starting to turn golden brown, about 6 minutes. Add lemon zest and garlic and toss until mixture is very fragrant and a deep golden brown, another 2-3 minutes. Remove from the heat and allow to cool. Breadcrumbs can be made 2 days ahead and refrigerated.

To assemble the salad, transfer lettuce to a serving platter or bowl, Drizzle with the tahini Caesar dressing and season with salt and pepper. Using your hands, toss gently until leaves are evenly coated. Top with thinly sliced radishes and anchovy garlic walnuts and breadcrumbs. Serve with additional dressing alongside for more drizzling.