Kale Caesar Salad

1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)

5 tablespoons extra-virgin olive oil

5 ounces hearty bread, roughly torn into 1-inch pieces

Kosher salt and freshly ground black pepper

⅔ cup mayonnaise

6 anchovy fillets

1 medium clove garlic, minced (about 1 teaspoon)

1 ½ ounces Parmigiano-Reggiano, finely grated (about ¾ cup)

2 teaspoons Worcestershire sauce

2 tablespoons juice from 1 lemon

1 small white onion or 2 shallots, finely sliced

Directions at seriouseats.com

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