¼ cup extra virgin olive oil + 1 tablespoon
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
3 cloves garlic, minced
3 anchovy fillets
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese, plus more for serving
1 bunch kale
Grated Parmesan cheese, for serving
Combine olive oil, lemon juice, garlic, anchovies, and Worcestershire in a blender. Blend until smooth. Add mayonnaise, pulse until a smooth emulsion forms. Season with freshly ground black pepper. Stir in grated Parmesan. Taste and adjust seasonings.
Rinse and dry kale leaves. Remove tough stems from leaves and tear or cut into bite size pieces. Add kale to a large salad bowl and toss with 1 tablespoon olive oil. Massage kale leaves with your fingers until they soften and become shiny, about 3 minutes. Add dressing and croutons and toss salad to coat. Top with additional grated Parmesan and serve.