Caesar Salad with Kale

Ingredients:

• 1 bunch kale, stems removed, shredded
• 4 cloves of garlic, pressed through a press
• A pinch of red pepper flakes
• 2 slices of dried Italian bread, cut into cubes
• 1/2 tbsp. grated parmesan
• Zest and juice of 1 lemon
• 1 tbsp mustard
• 2-3 anchovy fillets
• 2 drops of Worcestershire sauce

Preparation:

1. Grease a large saucepan with olive oil. Add half the garlic and crushed red pepper flakes and place the pan over medium heat. Sauté the garlic until golden brown and fragrant, about 2-3 minutes. Remove and discard the garlic—it's done its job.
   
   Add the bread cubes and cook, stirring, until golden brown, crispy, and absorbing all the oil like a sponge. Remove from heat and set aside. (Another way to make croutons is to toast the bread, rub it with garlic, then drizzle with a little olive oil, then slice.)
2. In the bowl of a food processor, combine the Parmesan cheese, lemon zest and juice, 2 cloves of garlic, mustard, anchovies, and Worcestershire sauce. Puree until smooth, about 15-20 seconds. With the food processor running, add 1/4-1/3 cup olive oil through the feed tube. Process for another 10-15 seconds. Taste and season with salt.
3. In a large bowl, toss the kale with the croutons and 2/3 of the dressing. Let the kale sit for 3-4 minutes to soften it. Taste, add the remaining dressing, and adjust to taste.
   
   To this salad You can add eggs.