“Wild chocobos are really cautious. They’ll run away from the slightest things. But, if you use ‘Greens’ they’ll focus on that, and won’t run away.”
—Choco Billy, FFVII
For a vegetarian version, omit the Worcestershire sauce and anchovy fillet.
- 1 tbsp. mayonnaise
- 1 tbsp. olive oil
- 1 tbsp. grated parmesan cheese
- ½ tbsp. Dijon mustard
- ½ tbsp. fresh lemon juice
- ½ tsp. Worcestershire sauce
- 1 garlic clove, peeled and minced
- 1 anchovy fillet, minced
- 1 bunch kale, washed
- Freshly-ground pepper, to taste
In a large bowl, whisk together mayonnaise, olive oil, parmesan cheese, mustard, lemon juice, Worcestershire sauce, garlic, anchovy, and 1 tbsp. water.
Prepare a grill for medium heat (about 350 degrees). Lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total.
Remove ribs and tear kale leaves into pieces. Add to the large bowl and toss to coat with dressing. Transfer to two salad bowls and sprinkle with pepper.