Kale Caesar Salad

Ingredients

• 1 pound Tuscan or curly kale, tough stems removed, leaves roughly chopped
• 5 tablespoons extra-virgin olive oil
• 5 ounces hearty bread, roughly torn into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 2/3 cup mayonnaise
• 6 anchovy filets
• 1 medium clove garlic, minced
• 1 1/2 ounces Parmigiano-Reggiano, finely grated
• 2 teaspoons Worcestershire sauce
• 2 tablespoons juice from 1 lemon
• 1 small white onion or 2 shallots, finely sliced

Directions

1. Set an oven rack in the center and heat the oven to 350 degrees F. Put the kale in a large bowl, pour on 3 tablespoons olive oil, and work it through the leaves with your hands, squeezing and rubbing so the sturdier bits relax, about 2 minutes. Let the bowl sit while you make the croutons and dressing.
2. Put the bread in the food processor with the remaining olive oil. Pulse until the bread is reduced to pea-sized bits, season with salt and pepper to taste, then pulse once or twice so everything is mixed. Scatter the crumbs onto a rimmed baking sheet, move them to the oven, and bake until the croutons are crisp and pale golden brown, about 20 minutes.
3. Clean out the food processor bowl. Add the mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice, then run the machine until the dressing is smooth. Taste, and add salt and pepper if it needs it.
4. Once the croutons are ready, tip the onions and dressing into the kale, along with half of the croutons. Use your hands to toss everything until the leaves are well coated. Finish with the croutons you held back and serve.