6 tablespoons mayonnaise
6 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire
4 teaspoons minced garlic
4 anchovy fillets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
1/2 teaspoon freshly ground black pepper
Recipe by: My Recipes
- Prepare a grill for medium heat (about ³⁵⁰°; you can hold your hand 5 in. above
cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
- Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.