For the dressing:
¼ cup olive oil
2 tbsp. freshly squeezed lemon juice
¼ tsp. Worcestershire sauce
3-4 cloves garlic, finely minced or pressed
3-4 anchovy fillets
2½ tbsp. mayonnaise
Freshly ground black pepper, to taste
1 oz. Parmesan cheese, finely grated
For the salad:
1 bunch curly kale, about 8-12 oz.
1 tbsp. olive oil
Grated Parmesan cheese, for serving
To make the dressing, combine the olive oil, lemon juice, Worcestershire, and garlic in a small bowl or liquid measuring cup. Blot any excess oil from the anchovies, then smash repeatedly with the tines of a fork until a paste has formed. Add to the olive oil-lemon juice mixture. Add in the mayonnaise and whisk briskly until a smooth emulsion has formed. Season to taste with freshly ground black pepper. Stir in the grated Parmesan. Taste and adjust seasonings as necessary.
Rinse and towel dry the kale leaves. Remove and discard the ribs from the leaves, and tear the curly green portions into bite size pieces. Add the kale to a large salad bowl with the 1 tablespoon of olive oil, and toss briefly. Massage the kale leaves for a few minutes until the leaves have become shiny and a deeper green color, about 2-3 minutes. Add croutons to the salad as desired. Drizzle about half of the dressing over the salad and toss lightly to coat. Taste and add additional dressing as necessary, a little bit at a time. Top with additional grated Parmesan and serve.