- For the croutons:
4 1-inch slices day-old crusty bread, cubed or torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon herbes de Provence (optional)
- For the salad:
3 small garlic cloves
6 olive-oil-packed anchovy fillets
1 large egg yolk
2 cups extra-virgin olive oil
2 bunches dinosaur kale, center stems removed and leaves torn into bite-size pieces
2/3 cup parmesan cheese, freshly grated
- Make the croutons: Preheat the oven to 400°F. In a medium bowl, toss the bread with the olive oil, a generous pinch of salt, and the herbes de Provence, if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly.
- Make the dressing: Grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies, and lemon zest in a blender, and blend until a thick paste is formed. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice, and pulse to combine. Blend on low speed while pouring in 1/2 cup of the olive oil drop by drop. The mixture should look thick and creamy, a sign that you are building a stable emulsion. Continuing to blend, begin adding the oil in a slow stream. The dressing should thicken. Periodically stop pouring in the oil and add a squeeze of lemon. Taste the dressing, and add more salt and lemon juice to taste. Add water, a small spoonful at a time, blending to thin the dressing to the consistency of heavy cream.
- Make the salad: In a large bowl, combine the kale and croutons. Pour the dressing over the top (to taste), and toss to coat. Add the parmesan, toss again, and serve.
- Side Dishes, Greens
- North American
- 4-6 servings, with leftover dressing