-4 anchovy fillets
-4 cloves of crushed garlic
-2 tsp dijon mustard
-2 T fresh lemon juice
-3 T balsamic vinegar
-1 tsp Worcestershire
-freshly cracked pepper and sea salt to taste
-1/2 C extra virgin olive oil
For the Parmigiano Chips: grate 1 C fresh Parmigiano Reggiano DOP cheese over a baking sheet covered with parchment. Bake in a 350-degree oven for 12-15 minutes until slightly browned in color. Let cool for 10 minutes to harden, then crack into chips.
For the dressing: combine and mix all the ingredients except EVOO, next, while whisking, pour a steady stream of the EVOO (about half a cup) until the dressing becomes thick and emulsified.
Toss the chopped kale (make sure the large ribs are off!) in the dressing and cheese. Let the salad “marinate” and chill for about 20 minutes in the fridge before serving. Top with homemade croutons and a Parmigiano chip! Pair with a glass of Pinot Grigio or Rose.