1. Wash and pat dry kale; remove the stems and chop it; add it to a salad bowl.
2. Crush garlic and anchovies with salt until you have a paste consistency.
3. Mix the paste with mayonnaise, olive oil, Dijon mustard, rice vinegar, 1/2 cup Parmigiano Reggiano, Worcestershire sauce and black pepper to make the dressing.
4. Dress the salad with the dressing, flip the bowl and top with the remaining Parmigiano Reggiano and crushed croutons.
