The lemon should be scrubbed under running water and dried with a kitchen towel. Grate the lemon's vibrant zest very finely, avoiding the pith's bitterness. Place the lemon zest in a small bowl and set aside. Lemon juice should be squeezed into a food processor or blender after being cut in half crosswise.

To make a smooth dressing, combine the mayonnaise, yogurt, garlic, anchovies, chives, tarragon, and parsley in a blender. While you make the bread crumbs and salad, pour the dressing into a small jar, seal it, and put it in the refrigerated.

Over medium heat, place a 10-inch skillet on the burner. Pour in the olive oil when you can feel the heat coming from the pan, and then whisk in the bread crumbs, caraway seeds, salt, and black pepper. Remove the skillet from the heat and mix in the saved lemon zest after stirring until the bread crumbs are lightly browned.

In a large bowl, toss the dandelion greens with the shallot, sprinkle with toasted bread crumbs, and drizzle the greens with the dressing. Serve immediately.