Remove root end from lettuce and separate into leaves, then chop into 2" pieces.
Combine roasted and raw garlic, mustard, vinegar, yolks, anchovies and lemon juice in a food processor. With the motor running, very slowly stream in olive oil until dressing is thick and opaque. Add salt and pepper to taste.
Drizzle dressing over salad leaves, the top with mint, dill and breadcrumbs. Serve with additional lemon if desired.
Use fresh, farmer's market eggs or pasteurized egg yolks.