Kale Caesar With Cucumbers And Leeks - cooking recipe

Ingredients

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

Preparation

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.