Combine the garlic, anchovies, and lemon zest and juice in a food processor and process until it forms a smooth paste, scraping down the sides as needed. Transfer to a small pan and warm over low heat, stirring, about 2 minutes, then slowly whisk in the olive oil until smooth. Keep warm.

In a serving bowl, toss the lettuces and radishes with 3 tablespoons of the dressing. Add a few grinds of pepper. Pour the remaining dressing into a small pitcher or bowl. Serve the salad with the crisps and the extra dressing.

Preheat the oven to 350°F. In a small bowl, mix together the Parmesan and rosemary and season with pepper.

Drop tablespoonfuls of the cheese mixture 2 inches apart onto a nonstick or parchment paper-lined baking sheet. Using your fingers, pat down the mounds into 3-inch rounds and bake until the cheese is melted with golden brown edges, 5 to 6 minutes. Let cool on the baking sheet for a few moments to firm up, then, using a spatula, transfer the crisps to a cooling rack to cool completely.