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INGREDIENTS
For the dressing:
¼ cup olive oil
2 tbsp. freshly squeezed lemon juice
¼ tsp. Worcestershire sauce
3-4 cloves garlic, finely minced or pressed
3-4 anchovy fillets
2½ tbsp. mayonnaise
Freshly ground black pepper, to taste
1 oz. Parmesan cheese, finely grated
For the salad:
1 bunch curly kale, about 8-12 oz.
1 tbsp. olive oil
Croutons
Grated Parmesan cheese, for serving
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