Combine the olive oil and garlic in a small saucepan, then heat very low and slow until the garlic cloves are softened and the oil is infused.

Cool the garlic oil to room temperature.

Combine the anchovies, garlic cloves, egg yolks, Parmigiano Reggiano, Dijon mustard, lemon juice, sea salt, and black pepper in a blender, then blend until a paste forms.

With the blender running on low, slowly drizzle in the garlic oil until smooth and emulsified.

Heat the Traeger grill to 425°F.

Toss the broccolini with olive oil, sea salt, and black pepper, then grill until slightly charred, crispy, and fork-tender.

Heat a large pan over medium heat, then melt the butter and olive oil together.

Add the panko breadcrumbs, garlic clove, lemon zest, parsley, and black pepper, then cook while stirring often until crispy and golden brown, 3–4 minutes.

Fold in the Parmesan cheese and mix well.

Set the pangrattato aside.

Toss the broccolini with a little Caesar dressing, then add more dressing to the base of a platter.

Top the dressing with the broccolini, then sprinkle over the pangrattato.

Add more Parmigiano Reggiano and a squeeze of lemon.