Mash the garlic cloves in a small bowl. Stir in mayonnaise, anchovy paste, Worcestershire, dijon mustard until fully blended.
Stir in the parmesan, then lemon juice and garlic powder.
Sprinkle in a small pinch of salt and pepper. Taste the dressing, and add a little more if you think it needs it. (A little salt does help enhance the flavor!)
Stir in the olive oil until fully blended. Stir in whole milk (or water). Taste the dressing again, and add any more of the ingredients if you like! Set the dressing aside while you make the salad.
For the Toasted Breadcrumbs:
Pour one teaspoon of olive oil into a small pan over medium-low heat. Once the oil is warm, sprinkle in the breadcrumbs and Italian seasoning. Stir the breadcrumbs into the oil to coat them, then cook over medium-low heat for a few minutes until they turn golden brown. Stir often so the breadcrumbs brown evenly. Transfer them to a plate lined with paper towel.
For the Kale Salad:
Place the chopped kale into a large mixing bowl. Pour in two teaspoons olive oil, and massage the kale with the oil until the leaves feel softer, about one minute.
Divide the kale between two bowls, then top with roasted garlic caesar dressing, toasted breadcrumbs, more parmesan (if using), and cracked black pepper.
Notes
*Store-bought or homemade roasted garlic works! For homemade roasted garlic, see the blog post for instructions.**If you can, use a microplane to finely grate a block of Parmesan for pillowy cheese that will easily blend into the dressing.
Keyword Kale Caesar Salad, Roasted Garlic Caesar, Roasted Garlic Kale Caesar Salad