Kale Caesar Salad

• 2 Anchovy Fillets, Finely Minced
• 2 cloves Garlic, Finely Minced
• 1 Egg
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1 dash Worcestershire Sauce
• 1/3 cups Olive Oil
• 3/4 cups Finely Grated Parmigiano-Reggiano, Divided
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 bunch Kale, Stems Removed
• Croutons, To Serve

1. In a bowl, use the back of a spoon to mash the anchovy fillets and garlic into a paste. Sprinkle in a little bit of salt to aid in the paste-making.
2. Whisk in the egg, lemon juice, mustard, and Worcestershire sauce until smooth. Slowly whisk in the olive oil, starting with a very thin drizzle and whisking vigorously until totally incorporated. Mix in 1/2 cup of the grated cheese. Add salt and pepper to taste.
3. With a tiny bit of olive oil, massage the kale leaves for about 2 minutes. Get every inch of the leaves. They will soften.
4. Toss the leaves with a few tablespoons of dressing at a time, until coated to your liking. Top with croutons and remaining grated cheese.

anchovy, garlic, egg, fresh squeezed lemon juice, dijon mustard, worcestershire sauce, olive oil, salt, pepper, croutons

Taken from tastykitchen.com/recipes/salads/kale-caesar-salad/ (may not work)