For the croutons:
- 4 slices day-old country bread (or any rustic baguette)
- 2 tablespoons olive oil
For the Caesar dressing:
- 2 lemons
- 3 cloves garlic, diced
- 5 olive oil-packed anchovy fillets
- 1 large egg yolk
- 2 cups olive oil
For the salad:
- 2 lbs kale, center stem removed
- 2/3 cup shaved aged parmesan
Preheat the oven to 400 degrees F. Tear bread into 1 1/2 inch chunks and toss with olive oil and a pinch of salt.
Spread the bread evenly on a baking sheet and bake for about 12 minutes, or until golden brown. Remove from head and set aside.
To make the dressing, grate the zest from 1 lemon. Put the garlic, anchovies, and lemon zest in a mortar and pestle and pound to make a thick paste.
Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir to combine. While stirring, pour in 1/2 cup of the oil a little bit at a time. The mixture should look smooth and creamy. Continue adding the oil as you stir until the dressing thickens, adding squeezes of lemon periodically. Add salt and lemon juice to taste and add water (one spoonful at a time) until dressing thins to the consistency of heavy cream.
Combine kale and croutons in a large bowl. Pour the dressing over the kale and toss. Top with Parmesan and serve immediately.
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