Ingredients:

Salad:
1 oz croutons, brand of your choice
2 bunch kale
1.5 oz reggiano shredded

Dressing:
2/3 cup mayo
6 anchovy fillets
1.5 oz parmesan reggiano, shredded
2 tsp Worcestershire sauce
1 Tbl lemon juice

Directions:

1. Wash kale leaves and dry well.
2. Break kale leaves from their stems and break into smaller pieces.
3. Put the leaves in a mixing bowl.
4. Drizzle with olive oil.
5. Massage for olive oil and kale for at least 2 minutes.
6. Let sit at least 30 minutes.
7. In a food processor mix anchovies, mayo, parmesan reggiano, Worcestershire sauce and lemon juice together.
8. Combine the dressing with the kale and mix.
9. To enjoy, top the salad with croutons.