2 tbsp extra virgin olive oil
1 tbsp unsalted butter
½ cup panko
1 garlic clove, grated
1/3 cup freshly grated Parmesan
2 tbsp mayonnaise
1 garlic clove grated
1 tsp anchovy paste (add more if you like)
1 tsp Worcestershire sauce
¼ tsp Kosher salt
freshly ground black pepper, to taste
3 tbsp extra virgin olive oil
6-8 cups chopped Kale
1 tbsp extra virgin olive oil
In a medium pan, over medium heat, prepare the topping by adding the 2 tbsp of EVOO and the 1 tbsp of butter. Add the garlic and saute´ until fragrant. Add the panko and stir until a light golden brown color. Remove from heat and place on a paper towel to remove excess oil.
To make the dressing, use a medium bowl and add all the dressing ingredients. Whisk briskly to emulsify.
In the same medium pan heat 1 tbsp of EVOO, add the kale and saute´ until wilted. Remove from heat.
Add the dressing to the kale and toss to coat. Remove to plates or serving bowl.
Place the Panko in a bowl and add the grated Parmesan, toss to combine.
Add the topping to the salad and serve.