- 2 bunches kale, ribs removed and leaves torn into pieces
- 6 tablespoons mayonnaise
- 6 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/4 cup grated Parmesan cheese
- lemon, juiced
- 4 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 cucumber, sliced
- 1/4 cup chopped leeks
- freshly cracked black pepper
- Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour.
- Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.
- Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.