Ingredients
1 head plus one clove garlic
2 Tbsp mayonnaise (may use olive or canola mayo)
Juice of ½ lemon
2 Tbsp olive oil
2 tsp Worcestershire sauce
1 Tbsp anchovy paste
¼ cup Parmesan cheese grated, more if desired for topping
I bunch Kale – there are a lot of varieties, I intend to experiment
Directions
Preheat oven to 400 degrees.
Chop the top off of the whole garlic (save the single extra clove for dressing)
Place whole garlic on a piece of aluminum foil, top with a few drops of olive oil
and a sprinkle of salt.
Fold foil loosely around garlic and bake for 45 minutes to an hour until garlic is soft and lightly browned. Allow to cool before peeling.
In a large bowl combine 1 minced garlic clove, lemon juice, olive oil, Worcestershire sauce, and anchovy paste.
Wash and dry kale and remove touch stems.
Tear or cut into bite size pieces.
Add kale to dressing in bowl and mix by hand massaging kale for about a minute.
Taste for salt and top with roasted garlic cloves and extra Parmesan if desired.
*Kale mixed with dressing can sit in the fridge for an hour. Add garlic cloves right before serving.