Ingredients

• 0.5 cups mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic , minced
• 2 oil-packed anchovy fillets
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese , Optional
• 1 bunch kale , ribs removed and leaves torn into pieces
• 1 cup Caesar salad croutons
• 2 tablespoons shaved Parmigiano-Reggiano cheese , Optional

Instructions

1. 1 Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
2. 2 Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

Nutrition per serving