Kale Caesar Salad | America's Test Kitchen

Ingredients

• 12 ounces curly kale , stemmed and cut into 1-inch pieces (16 cups)
• 1 ounce Parmesan cheese , grated (1/2 cup)
• 3 ounces baguette , cut into 3/4-inch cubes (3 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 anchovy fillets , rinsed
• 1 garlic clove , minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup extra-virgin olive oil