Kale Caesar with Cucumbers and Leeks

Ingredients

• 1 teaspoon anchovy paste 
• 1  cucumber sliced
• 0.3 cup dijon mustard 
• 4 teaspoons garlic minced
• 4  juice of lemon juiced
• 2 bunches kale 
• 0.3 cup leeks chopped
• 6 tablespoons mayonnaise 
• 6 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 4 servings freshly cracked pepper black
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. 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.
2. Remove kale to a bowl; refrigerate for 1 hour.
3. 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.
4. Toss kale, cucumber, and leeks together in a large bowl.
5. Drizzle dressing over the salad; toss. Season with black pepper.