Preheat the oven to 375 degrees.
Drop 1 cup of the Parmesan by 1/4 cupfuls on a Silat- (or parchment-) lined baking sheet. Using the back of spoon, spread the mounds into 3-inch circles. Bake for 5-6 minutes or until golden brown. Remove to a cooling rack and let cool for 10 minutes. Carefully remove from the baking sheet and finish cooling directly on the cooling rack until crisp. (These can be stored in an airtight container for 1-2 days at room temperature.)
Combine the Greek yogurt, remaining 1/4 cup Parmesan, 3 tablespoons of the lemon juice, the anchovy paste, Worcestershire sauce, and garlic and pulse to combine. With the motor running, add in the olive oil until smooth. (Feel free to add 1 more tablespoon of olive oil if you want a smoother dressing.) Season to taste with salt and pepper.
Combine the kale, Brussels sprouts, and radicchio into a bowl. Pour the Casesar dressing over, along with the remaining tablespoon of lemon juice, and toss to combine. Season with additional salt and pepper to taste. Garnish the salad with crumbled Parmesan crisps.
*Make sure to grate a chunk of Parmesan, rather that buying the powdery, pre-ground kind.