# What You'll Need:
→ Greens
01 - 1 large bunch kale leaves, stems removed and chopped
02 - 2 tablespoons olive oil, for massaging kale
→ Dressing
03 - 1 large egg yolk
04 - 1 teaspoon Dijon mustard
05 - 2 anchovy fillets, finely minced (optional, substitute with capers for vegetarian)
06 - 1 garlic clove, minced
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 cup extra-virgin olive oil
10 - 1/3 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
→ Crunchy Bits
12 - 2 cups rustic bread, cut into cubes
13 - 2 tablespoons olive oil
14 - 1/4 teaspoon sea salt
→ Topping
15 - 1/3 cup shaved Parmesan cheese
# How-To Steps:
01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon sea salt. Spread on a baking sheet and bake for 8 to 10 minutes, turning halfway, until golden and crispy. Let cool.
02 - Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and massage gently with hands for 2 to 3 minutes until the leaves soften and darken.
03 - Whisk egg yolk, Dijon mustard, minced anchovies (or capers), garlic, lemon juice, and Worcestershire sauce in a medium bowl. Slowly drizzle in olive oil while whisking to create a thick, emulsified dressing. Stir in grated Parmesan and season with salt and pepper to taste.
04 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
05 - Gently fold in the cooled croutons.
06 - Transfer salad to a platter or individual bowls. Garnish with shaved Parmesan and serve immediately to retain crunch.
