Prep: 1. Wash and dry kale and cut from stems. Stack the leaves, roll them up together lengthwise, and slice across to make long ribbons. 2. Mince garlic; zest and juice lemon. 3. Shred parmesan. Make: 1. Mash the garlic cloves into a paste with the salt. 2. Add lemon zest and juice, mustard, worcestershire, mayo, parmesan, and black pepper and combine. 3. Toss kale with desired amount of dressing and top with extra parmesan.
If you have some day-old bread hanging around, homemade croutons are easy and great with this salad! Just cut bread into 1-inch cubes, toss with olive oil, salt and pepper, and bake in a single layer at 350 for 10 minute or until golden brown.