Step 1

Melt butter in a medium skillet over medium heat. Add panko, ¼ tsp. salt, and a few grinds of pepper. Cook panko, stirring often but being careful not to crush, until golden brown, 5–8 minutes. Carefully stir in half of the lemon zest and set aside.

Step 2

Place kale in a large bowl and drizzle 2 Tbsp. oil over. Massage kale with your hands until dark green and very soft, about 3 minutes.

Step 3

Using the flat side of a chef’s knife, smash anchovy fillets on a cutting board to a coarse paste; transfer paste to a medium bowl. Whisk in lemon juice, mayonnaise, mustard, Worcestershire sauce, garlic, ½ oz. Parmesan, and remaining ¼ tsp. salt. Gradually stream in remaining ¼ cup oil, whisking constantly until dressing is smooth and creamy.

Step 4

Add half of dressing to bowl with kale and toss to evenly coat. Taste and add more dressing by the tablespoonful until salad is well-dressed. Taste salad and season with more salt and pepper if needed.

Step 5

Mound salad onto a platter or divide among plates. Drizzle any remaining dressing over and top with more Parmesan, reserved panko, and remaining lemon zest.Do ahead: Panko topping can be made 3 days ahead. Store airtight at room temperature.