Ingredients:

  • 3 cups cubed (approx. 1-inch) Stale Sourdough Bread
  • 3 Tablespoons Extra Virgin Olive Oil (for croutons)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano or Thyme (optional)
  • 1/4 teaspoon Fine Sea Salt (for croutons)
  • 1 large bunch Lacinato/Tuscan Kale (approx. 300g)
  • 1 teaspoon Extra Virgin Olive Oil (for kale massage)
  • Pinch Fine Sea Salt (for kale massage)
  • 1 large Fresh Garlic Clove, minced finely
  • 1 teaspoon Anchovy Paste
  • 1 Large Egg Yolk (pasteurized recommended)
  • 1 teaspoon Dijon Mustard
  • 2 Tablespoons Fresh Lemon Juice
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 cup Neutral Oil (Canola or Grapeseed)
  • 1/4 cup Finely Grated Parmesan
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Shaved Parmesan (for topping and garnish)

Instructions:

  1. Phase 1: Perfecting the Croutons. Preheat oven to 350°F (180°C). Line a baking tray.
  2. In a medium bowl, toss the cubed sourdough bread with 3 Tbsp olive oil, garlic powder, dried herbs (if using), and salt until evenly coated.
  3. Spread the cubes in a single layer on the prepared tray. Bake for 12–15 minutes, tossing halfway, until golden brown and crispy throughout. Remove and allow the croutons to cool completely.
  4. Phase 2: Preparing and Massaging the Kale. Thoroughly wash the kale leaves, remove the thick central ribs, and chop the leaves into thin, bite-sized ribbons. Dry the leaves well.
  5. Place the dry kale in the large mixing bowl. Drizzle with 1 teaspoon of olive oil and a small pinch of salt. Using clean hands, vigorously massage and scrunch the kale for 2–3 minutes until the leaves soften noticeably and turn a darker green.
  6. Let the massaged kale rest for 10 minutes while preparing the dressing.
  7. Phase 3: Making the Emulsified Dressing. In a small bowl, combine the minced garlic, anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until uniform.
  8. Slowly stream the neutral oil into the bowl while vigorously whisking or blending (using an immersion blender is recommended). Start with drops, then a thin stream. Continue until the mixture thickens into a pale, creamy emulsion.
  9. Stir in the grated Parmesan cheese and black pepper. Taste the dressing and adjust seasoning (lemon or salt) as needed.
  10. Phase 4: Assembly and Serving. Pour about three-quarters of the dressing over the massaged kale. Toss thoroughly to ensure every ribbon is coated.
  11. Transfer the dressed kale to serving bowls. Top immediately with the cooled, crunchy sourdough croutons and generous shavings of Parmesan cheese. Serve straight away for maximum crunch.