Combine 1 cup mayo, 2 finely grated garlic cloves, 2 tsp Dijon mustard, 1 tbsp red wine vinegar, and juice of 1 lemon in a bowl.

Add 2 anchovy fillets (or 1 tsp anchovy paste).

Slowly whisk in ½ cup olive oil until the dressing is smooth and emulsified.

Stir in ⅓ cup finely grated Parmesan.

Season with kosher salt, freshly ground black pepper, and a few dashes of Worcestershire sauce to taste.

Set the dressing aside.

Cut 4–6 slices of day-old sourdough or crusty bread into small cubes.

Toss the bread cubes with 2 tbsp extra virgin olive oil, salt, and pepper.

Spread evenly on a baking sheet.

Toast in a preheated oven at 350°F (175°C) until golden and crispy, about 10–15 minutes.

Set aside to cool.

Chop 1 large head of kale and place in a large bowl.

Drizzle kale with 1 tbsp olive oil and season with salt and pepper.

Massage the kale until tender and slightly wilted.

Add 2 cups finely grated Parmesan and the toasted breadcrumbs.

Pour the dressing over the salad.

Toss to combine thoroughly.

Finish with a sprinkle of freshly cracked black pepper.

Serve immediately.