Kale Caesar Salad

Ingredients

• 1 pound (about 2 bunches) tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves)
• 5 tablespoons extra-virgin olive oil
• 5 ounces hearty bread, roughly torn into 1-inch pieces
• kosher salt and freshly ground black pepper
• 2/3 cup mayonnaise
• 6 anchovy filets
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 1/2 ounces parmigiano-reggiano, finely grated (about 3/4 cup)
• 2 teaspoons worcestershire sauce
• 2 tablespoons juice from 1 lemon
• 1 small white onion or 2 shallots, finely sliced