Kale Caesar Salad

INGREDIENTS

For the Croutons:

3 tbsp

extra-virgin olive oil, divided

1 tbsp

unsalted butter, divided

loaf brioche bread, crusts removed, cut into ½-inch cubes

1 tsp

coarse salt, divided

1/2 tsp

freshly ground pepper, divided

For the Salad:

2 cloves

garlic

anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste

1/3 tsp

coarse salt

1/8 tsp

freshly ground pepper

1 tbsp

freshly squeezed lemon juice

1/2 tsp

Dijon mustard

large egg yolk

1/2 cup

extra-virgin olive oil

1/2 cup

freshly grated Parmigiano-Reggiano, plus more for garnish, if desired

heads Tuscan kale, washed, dried, stems removed, leaves cut into ¼-inch strips