Fresh Kale Caesar with Homemade Dressing

Make the Dressing 
2 Combine 1 cup mayo, 2 finely grated garlic cloves, 2 tsp Dijon mustard, 1 tbsp red wine vinegar, and juice of 1 lemon in a bowl.
3 Add 2 anchovy fillets (or 1 tsp anchovy paste).
4 Slowly whisk in ½ cup olive oil until the dressing is smooth and emulsified.
5 Stir in ⅓ cup finely grated Parmesan.
6 Season with kosher salt, freshly ground black pepper, and a few dashes of Worcestershire sauce to taste.
7 Set the dressing aside.
Prepare the Breadcrumbs
9 Cut 4–6 slices of day-old sourdough or crusty bread into small cubes.
10 Toss the bread cubes with 2 tbsp extra virgin olive oil, salt, and pepper.
11 Spread evenly on a baking sheet.
12 Toast in a preheated oven at 350°F (175°C) until golden and crispy, about 10–15 minutes.
13 Set aside to cool.
Assemble the Salad
15 Chop 1 large head of kale and place in a large bowl.
16 Drizzle kale with 1 tbsp olive oil and season with salt and pepper.
17 Massage the kale until tender and slightly wilted.
18 Add 2 cups finely grated Parmesan and the toasted breadcrumbs.
19 Pour the dressing over the salad.
20 Toss to combine thoroughly.
21 Finish with a sprinkle of freshly cracked black pepper.
22 Serve immediately.