Kale Caesar with Cucumbers and Leeks

Ingredients

• 2 bunches kale, ribs removed and leaves torn into pieces
• 6 tablespoons mayonnaise
• 6 tablespoons olive oil
• ¼ cup Dijon mustard
• ¼ cup grated Parmesan cheese
• lemon, juiced
• 4 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 cucumber, sliced
• ¼ cup chopped leeks
• freshly cracked black pepper

Directions

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.