Kale Caesar Salad

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.

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 ½ cup of the grated cheese. Add salt and pepper to taste.

With a tiny bit of olive oil, massage the kale leaves for about 2 minutes. Get every inch of the leaves. They will soften.

Toss the leaves with a few tablespoons of dressing at a time, until coated to your liking. Top with croutons and remaining grated cheese.