To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese. Refrigerate until ready to serve.
Kale leaves: Wash, dry, and cut out the tough center ribs and stems. Chop or tear all the prepared kale leaves into bite-sized pieces and put them in a medium-sized mixing bowl. The center rib is edible, though fairly fibrous. The leaves can be eaten raw, sauteed until wilted, simmered with a soup, or even roasted until crisp (you can also freeze and save the stems to use in stir-fries, sauces, or soups).
To assemble salad: In a large salad bowl, add the kale pieces, croutons, and the dressing, a little at a time; toss until coated.
To serve: Divide the salad between individual salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely-ground pepper. Serve immediately.
Makes 6 medium-size Kale Caesar Salads.
* Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.
** Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do. Sometimes I add more lemon juice. Taste to adjust.
*** Tuscan kale - also called cavolo nero, Lacinato, black kale, or dinosaur kale have long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers' markets. You may also use curly kale leaves and/or baby kale leaves.
Kale Caesar Salad Recipe https://whatscookingamerica.net/salad/kale-caesarsalad-lowfat.htm