Raw mustard greens salad, take 2

I've made this raw mustard greens salad before, but I think I like this one better. The Parmesan and soy/anchovy notes give the salad a really nice Caesar-dressing-like savoriness, and you can fix it ahead of time. The more the greens sit with the dressing, the less sharp and peppery they will be.

2 bunches mustard greens
1/2 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/4 cup lemon juice
3 large cloves garlic, minced
1 tablespoon soy sauce
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional, but really nice)
1/2 teaspoon freshly ground pepper

Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.