Step 1

Mound anchovies and garlic on a cutting board. Using the side of a chef’s knife, mash together until a smooth paste forms.

Step 2

Transfer paste to a large bowl and squeeze in juice from 1 lemon half (about 2 Tbsp.). Whisk in tahini, mustard, and 2 Tbsp. water. Gradually whisk in oil until dressing is thick and glossy. Whisk in 3 Tbsp. Parmesan; season with salt and pepper.

Step 3

Add lettuce, tearing any large leaves, to bowl with dressing, along with pear slices. Season with salt and toss until leaves are coated.

Step 4

Transfer salad to a platter and top with more Parmesan and sesame seeds. Finely grate zest of remaining lemon half over.