SERVES 4
1 pound (about 2 bunches) Tuscan or curly kale, tough
stems removed and leaves roughly chopped (about 4
quarts loosely packed)
5 tablespoons extra-virgin olive oil
Kosher salt
5 ounces hearty bread, roughly torn into 1-inch pieces
(about 3 cups)
Freshly ground black pepper
⅔ cup mayonnaise, preferably homemade (see here)
6 anchovy fillets
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
1½ ounces Parmigiano-Reggiano, finely grated (about ¾
cup)
2 teaspoons Worcestershire sauce
2 tablespoons lemon juice (from 1 lemon)
1 small white onion or 2 shallots, finely sliced
Adjust an oven rack to the middle position and preheat
the oven to 350°F. Massage the kale with 3 tablespoons
of the olive oil and 1 teaspoon salt in a large bowl,
making sure to coat all surfaces and kneading to help
break down the tougher pieces, about 2 minutes. Set
aside while you prepare the croutons and dressing.
- Combine the bread pieces with the remaining 2
tablespoons olive oil in the bowl of a food processor and
pulse until broken down into pea-sized pieces. Season to
taste with salt and pepper and pulse once or twice to