For the dressing, start by mixing all the ingredients except the oil in a measuring jug and blend until smooth with a hand blender. Now add the oil little by little while leaving the hand blender on and moving it gently from top to bottom to get a well-mixed homogeneous mixture. Bring the chicken stock to the boil and add the sweetbreads. Let it simmer gently near the boiling point until the sweetbreads are cooked (about 20 minutes), then remove the sweetbreads from the stock and let them cool briefly in ice water. Now remove the membrane from the sweetbreads and cut them into slices about 1,5 cm thick. Roast the sweetbreads over the hot binchotan until they begin to brown nicely. In a bowl, mix the lettuce leaves, chopped flat parsley and sweetbreads pieces with the dressing and mix well, serve in a plate and finish with the remaining anchovies and shaved parmesan.