Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami.
Heat olive oil and anchovy in a small saucepan over medium heat, mashing the anchovy into the oil. Add breadcrumbs and cook, stirring, until crisp, about 2 minutes.
Combine tomatoes, vinegar, grapeseed oil, shallot, mustard, honey, salt and pepper in a mini food processor; process until smooth.
Combine lettuce, greens, fennel and radishes in a large bowl. Add the dressing and toss to coat. Serve sprinkled with the breadcrumbs.