Chopped Kale Salad with Aged Gouda and Anchovy Dressing  | culture: the word on cheese

Ingredients

• 4 large egg yolks
• 2 teaspoons Worcestershire sauce
• 4 anchovy fillets
• 2 tablespoons grated aged gouda ((try Artikaas Vintage Lot 18 or 36))
• 1 lemon (zested and juiced)
• 2 tablespoons sherry vinegar
• ¼ teaspoon ground black pepper
• 1 cup canola oil
• ¼ cup shelled hazelnuts
• 2 bunches Lacinato kale (ribs discarded and leaves cut into ¼-inch ribbons)
• ½ cup shaved aged gouda ((try Artikaas Vintage Lot 18 or 36))