INGREDIENTS
For the Croutons:
3 tbsp
extra-virgin olive oil, divided
1 tbsp
unsalted butter, divided
1
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
4
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
1
large egg yolk
1/2 cup
extra-virgin olive oil
1/2 cup
freshly grated Parmigiano-Reggiano, plus more for garnish, if desired
3
heads Tuscan kale, washed, dried, stems removed, leaves cut into ¼-inch strips