Mash the anchovies and garlic clove with the side of a knife until a paste forms. Add to a large bowl and whisk in the lemon juice, vinegar, Worcestershire sauce, and Dijon mustard. Slowly pour in the olive oil, whisking continuously until well emulsified. Stir in the grated parmesan and season to taste with salt and lots of freshly cracked black pepper.
Add the wheat berries and lettuce. Toss to coat. Serve and top with Parmigiano-Reggiano shavings.