Grilled Kale Caesar Salad

From Sunset Magazine, January 2010
Serves 4

6 tbsp. mayonnaise
6 tbsp. olive oil
¼ cup Dijon mustard
¼ cup grated Parmesan
2 tbsp. lemon juice
2 tsp. Worcestershire
4 tsp. minced garlic
4 anchovy fillets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
½ tsp. freshly ground black pepper

Prepare a grill for medium heat (about 350). In a large bowl, whisk together mayo, olive oil, mustard, Parmesan, lemon juice, Worcestershire, garlic, anchovies, and ¼ cup water. Pour half the dressing into a small bowl and set aside.
Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the bowl and toss to coat. Top with croutons and season with salt and pepper. Serve remainder of dressing on the side.

Certified Organic Vegetable CSA shares