Wash and Prepare Greens - Rinse kale and romaine under cold water. Shake off excess water, pat dry, massage kale leaves, and coarsely chop. Transfer to a large bowl, add olive oil and massage kale leaves to soften.
Make croutons - Preheat oven to 400°F (200°C). Toss 1/4 teaspoon garlic powder over sourdough bread and drizzle with a little olive oil. Bake 10–12 minutes, stirring once or twice, until golden and crispy.
Make the dressing - In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and garlic until smooth. Stir in the grated Parmesan. If using anchovy paste, whisk it in now. Slowly drizzle in olive oil while whisking until the dressing reaches your desired consistency. Season with salt and freshly cracked black pepper to taste. Refrigerate for at least 20–30 minutes to allow flavors to develop.
Assemble the salad - Drizzle the dressing over the greens and toss to coat. Add croutons and shaved Parmesan, tossing gently to distribute. Finish with extra Parmesan on top and a few twists of black pepper, if desired.
