Crunchy Kale Caesar Salad

Directions

1. Sprinkle a small amount of sea salt in the bottom of a large wooden bowl and then rub the halved garlic clove all over the inside of the bowl (the salt will act as an abrasion in helping to extract more flavor from the fresh garlic). Discard the garlic clove.

2. Add two egg yolks to the bowl, along with the finely chopped anchovy, vinegar (keep a tad in reserve to adjust the acidity later, to taste), and the Worcestershire sauce. Whisk together with a firm whisk.

3. Slowly, start adding the olive oil, while constantly whisking. The dressing will begin to emulsify and thicken. For a thinner dressing add less oil; for a thicker dressing, continue to whisk in olive oil until desired thickness. Taste and adjust the dressing as needed-add remaining vinegar to lend greater acidity, more sea salt to adjust the saltiness, as desired. Remember that once the salad is dressed, you will add freshly ground black pepper.

4. Cut up the day-old rustic bread into one-inch chunks. Toss these cubes into extra virgin olive oil; start with a small amount of olive oil and add more to get the desired saturation point of the bread. Add sea salt and freshly ground black pepper. Place the dressed bread cubes on a sheet pan and bake in a 350F oven for approximately 20 minutes or until lightly-toasted brown. Allow cooling before adding to the salad.

5. Add the chopped kale, croutons, and additional anchovies (if desired) to the dressing, along with a generous amount of Parmigiano Reggiano. Toss thoroughly.

6. When serving, add the salad to the plate or bowl, add freshly grated Parmigiano Reggiano and freshly ground black pepper to the salad and serve.