1/2 cup Parmigiano-Reggiano (or Pecorino Romano), grated
2 romaine lettuce hearts, shredded
1 head radicchio, shredded
In a bowl,combine the flaked salmon, egg whites, parsley, the lemon zest, chopped garlic, bread crumbs, pepper and salt. Form 4 large patties (1 per serving) or 8 mini patties (2 per serving).
Juice the lemon into a salad bowl. Add the remaining garlic, anchovies, Dijon mustard, and Worcestershire. Whisk in olive oil and the cheese. Add lots of black pepper, no salt. Add the shredded lettuces to the bowl and toss to coat evenly.Now, season the slaw with salt to taste, if necessary.
Preheat the remaining EVOO, twice around the pan, in a nonstick skillet over medium to medium-high heat. Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
Serve the salmon burgers atop a mound of the Caesar slaw.