Kale Caesar Salad

1. Refresh Lettuce

Place the chopped kale and parsley leaves in a bowl of ice-cold water. This step will revitalize the greens, enhancing their crispness and brightness. Remove the kale and parsley from the ice water and spin in a salad spinner to dry thoroughly. Alternatively, lay them out on a tray covered with paper towels to remove excess moisture.

2. Mix Dressing

In a jar with a tight-fitting lid, combine 1/2 cup mayonnaise, the juice of 1 lemon, 1 teaspoon mustard, minced anchovy fillets, the microplaned garlic cloves, a good grind of black pepper, and 1/2 cup microplaned Parmesan cheese. Secure the lid and shake vigorously until the dressing is well emulsified and creamy.

3. Dress Salad

Transfer the kale to a large bowl. Using clean hands, gently massage the kale with a bit of the lemon juice or olive oil, until the leaves start to soften and wilt slightly, for about 1-2 minutes. Add the parsley leaves to the bowl with the kale. Sprinkle with a pinch of salt, then drizzle about three-quarters of the Caesar dressing over the greens. Toss delicately to ensure all the leaves are coated with the dressing.

4. Plate and Serve

Taste the salad and adjust the seasoning, adding more dressing or a pinch of salt if needed. The flavors should be bold and the greens well coated but not drenched. Plate the salad and garnish with extra shavings of Parmesan cheese. Serve immediately.