Direction :

1. Place the onion in a small bowl. Cover with vinegar or nearly cover with vinegar.
2. In a large sauté pan over medium heat, toast the pumpkin seeds until fragrant and just turning to color, 5 to 7 minutes. Check often and stir frequently. Transfer seeds to a plate to cool.
3. Wash the kale, if necessary, by submerging it with cold water in a large bowl. Let it sit for 10 minutes to allow the dirt to settle. Dry using a salad spinner, then transfer to large salad bowl. Dry with additional towels or paper towels if necessary. Tear the kale into small pieces.
4. Make the dressing: In the bowl of a food processor, purée the garlic, mustard, Worcestershire, lemon juice, vinegar, mayonnaise, salt and pepper until smooth. With the motor running, pour the oil down the food pusher insert so it enters the processor through the teensy pinhole. Purée until smooth. Dressing should be emulsified and pourable. If it’s too thick, thin with water, lemon or vinegar to taste. Adjust seasoning as necessary. Transfer dressing to a storage vessel. Don’t clean the mixer. Purée the pumpkin seeds until fine.
5. Top the kale with the onions, leaving the excess vinegar behind. (Save for another use.) Top with puréed pumpkin seeds. Top with 1/3 cup of the salad dressing. Toss to coat, using your hands to massage the kale with the dressing — be aggressive. Taste salad. If you like the ratio of dressing-to-leaf, add a pinch of sea salt, toss, taste, and adjust again. If the leaves need more dressing, add more to taste. Season with pepper to taste.