Make the Cheese Crisps:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Using a tablespoon, spoon the grated cheese on the baking sheet and gently flatten the mounds to form circles. Make 12 cheese circles and sprinkle them with freshly ground black pepper.
3. Bake until crisp and golden, about 5 minutes, rotating the tray halfway through. Let cool and use a small offset spatula to lift them from the tray once cool.

Make the Dressing:

1. Using a mortar and pestle, grind the anchovies and garlic with a generous pinch of sea salt. Form a smooth paste.
2. Whisk the paste into the mayonnaise. Whisk in the mustard, olive oil, lemon juice, Worcestershire sauce, and cheese. Season to taste with salt and pepper.

Assemble the Salad:

1. Toss the lettuce with the cucumbers and your desired amount of dressing.
2. Evenly divide the lettuce between 6 bowls and top with an even amount of salmon, radish, avocado, and 2 cheese crisps. Garnish with additional grated cheese.