1 large head kale,washed, spun dry, and chopped,
4 slices dense rye bread,
Parmesan or manchego cheese, shaved off with a vegetable peeler
1 large clove garlic,
1 Tb. Dijon,
1 Tb. Worchestershire,
1 Tb. Mayonnaise,
juice of 1/2 lemon,
1/4 c. olive oil,
freshly ground pepper,
pinch of kosher salt
Directions: To make dressing, put all ingredients into a beaker and stick your immersion blender in there. (Or use a food processor.) Add more of anything to taste or thin with a little water if it's too thick.
To make croutons, heat a castiron griddle or pan over medium-high heat. Brush bread with olive oil and fry until golden brown on both sides. Cut into cubes.
Toss kale with croutons, cheese and dressing (maybe not all of it), saving a bit of everything for the top.