Kale Caesar Salad

Ingredients

• 4 ounces crusty bread – cut into 0.75-inch cubes
• 2 tablespoons olive oil – for croutons
• 1 cloves garlic – smashed
• 0.25 teaspoons kosher salt – for croutons
• 0.25 teaspoons black pepper – freshly ground (for croutons)
• 1 cloves garlic – finely minced
• 4 fillets anchovy fillets – finely minced
• 1 large egg yolk
• 1 teaspoons Dijon mustard
• 0.5 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice
• 5 tablespoons olive oil – for dressing
• 1.5 ounces Parmesan cheese – finely grated
• 0.25 teaspoons kosher salt – for dressing
• 0.25 teaspoons black pepper – freshly ground (for dressing)
• 10 ounces Tuscan kale – stems removed, thinly sliced
• 0.25 teaspoons kosher salt – for kale
• 0.25 teaspoons black pepper – freshly ground (for kale)
• Parmesan cheese – shaved (for serving)

Instructions

1. Heat the oven to 375°F. Toss the bread cubes with the olive oil for croutons, the smashed garlic, the kosher salt for croutons, and the black pepper for croutons. Spread on a sheet pan and bake until golden and crisp, 10–15 minutes, shaking once; cool.
2. If you prefer, coddle the egg yolk by lowering it into boiling water for 45 seconds, then transfer to a bowl and cool briefly.
3. In a large mixing bowl, whisk the minced garlic, anchovy fillets, egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
4. While whisking constantly, slowly drizzle in the olive oil for dressing to form a thick, glossy emulsion. Whisk in the finely grated Parmesan, the kosher salt for dressing, and the black pepper for dressing.
5. Add the sliced kale to the bowl. Sprinkle with the kosher salt for kale and the black pepper for kale, then massage the kale into the dressing with your hands until it darkens and softens slightly, 1–2 minutes. Let stand 5–10 minutes to tenderize.
6. Fold in the cooled croutons. Plate and finish with shaved Parmesan (for serving). Serve immediately.