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8 cups shredded kale
1 tablespoon fresh lemon juice
1 romaine heart lettuce, thinly shredded
1/4 cup salted hulled sunflower seeds
10 to 12 cherry tomatoes, halved lengthwise
1 avocado, cut into chunks
2 to 3 handfuls Parmesan crisps, crushed into bits
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon lightly dried parsley (I like Gourmet Garden)
1 tablespoon anchovy paste
Kosher salt and freshly ground black pepper