Caesar Salad With Kale - The Conservation Foundation

Ingredients

• 4 cloves garlic
• 6 tablespoons extra-virgin olive oil
• 1 packed cup cubed Pullman bread (1- to 1 1/2-inch cubes)
• Coarse black pepper
• 2 teaspoons anchovy paste (optional for strict vegetarians)
• 6 to 8 drops Worcestershire sauce (about 1 teaspoon) (optional for strict vegetarians)
• 1 large organic egg yolk or 1/4 cup pasteurized egg product
• Juice of 1 large lemon
• 5 to 6 cups stemmed and chopped kale, or a combination of kale and lettuce
• 2 handfuls of freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
• Coarse salt