Kale Caesar with Sourdough Croutons

Ingredients

• 1 bunch lacinato kale, stems removed and torn
• 1 head romaine, chopped
• 4 cups torn sourdough bread
• 1/3 cup olive oil
• 4 anchovy fillets
• 1 clove garlic
• 1 egg yolk
• 1 tbsp Dijon mustard
• 1/2 lemon, juiced
• 1/2 cup grated Parmesan

Instructions

1. 1

   Fry the torn sourdough in olive oil over medium heat, turning often, until the pieces are golden and crisp at the edges but still chewy in the middle. Salt them while hot.

2. 2

   Mash the anchovies and garlic into a paste, then whisk in the egg yolk, mustard, and lemon juice until smooth.

3. 3

   Stream in the remaining olive oil while whisking constantly until the dressing thickens, then stir in half the Parmesan and season with black pepper.

4. 4

   Massage the kale with a spoonful of dressing for a minute to soften it, then add the romaine and toss everything together.

5. 5

   Fold in the croutons at the last moment, finish with the remaining Parmesan, and serve while the bread is still crunchy.