SERVES 4 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed) 5 tablespoons extra-virgin olive oil Kosher salt 5 ounces hearty bread, roughly torn into 1-inch pieces (about 3 cups) Freshly ground black pepper ⅔ cup mayonnaise, preferably homemade (see here) 6 anchovy fillets 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon) 1ẵ ounces Parmigiano-Reggiano, finely grated (about ắ cup) 2 teaspoons Worcestershire sauce 2 tablespoons lemon juice (from 1 lemon) 1 small white onion or 2 shallots, finely sliced Adjust an oven rack to the middle position and preheat the oven to 350°F Massage the kale with tablespoons of the olive oil and teaspoon salt in a large bowl, making sure to coat all surfaces and kneading to help break down the tougher pieces, about minutes Set aside while you prepare the croutons and dressing Combine the bread pieces with the remaining tablespoons olive oil in the bowl of a food processor and pulse until broken down into pea-sized pieces Season to taste with salt and pepper and pulse once or twice to combine Spread out on a rimmed baking sheet and bake until the croutons are pale golden brown and crisp, about 20 minutes Set aside Meanwhile, wipe out the food processor bowl Add the mayonnaise, anchovies, garlic, cheese, Worcestershire sauce, and lemon juice and process until smooth Season to taste with salt and pepper if necessary Add the onions, dressing, and half of the croutons to the bowl of wilted kale Toss with your hands until thoroughly coated Serve sprinkled with the remaining croutons TAMING ONION’S BITE ... Spread out on a rimmed baking sheet and bake until the croutons are pale golden brown and crisp, about 20 minutes Set aside Meanwhile, wipe out the food processor bowl Add the mayonnaise, anchovies, garlic,... to taste with salt and pepper if necessary Add the onions, dressing, and half of the croutons to the bowl of wilted kale Toss with your hands until thoroughly coated Serve sprinkled with the remaining croutons TAMING ONION’S BITE