Kale Caesar Salad

Tuscan kale, also known as lacinato or dinosaur “dino’’ kale, has thin, flat, deep-green, bubble-textured leaves. It’s most flavorful and tender after the first frost, and is often sautéed or stirred into soups. Toss the raw greens, cut into ribbons, with an eggless Caesar dressing made with lemon juice, mashed anchovies, garlic, Parmesan, and a stream of olive oil. Then top kale with large croutons sauteed in olive oil until crispy on the outside and chewy in the middle. Unlike most leafy greens, raw kale benefits from wilting slightly in the dressing, which tenderizes it.

5 anchovy fillets, rinsed, patted dry and chopped
2 cloves garlic, peeled and smashed
Half an egg yolk
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 cup olive oil
Freshly ground black pepper
¼ cup grated Parmesan cheese
1 pound Tuscan kale, (about 2 bunches) sliced into 1/4-inch ribbons
3½ cups diced bread

1. In a food processor, blender or using a mortar and pestle, blend the anchovies and 1 clove of the garlic. Add the egg and blend, then add the lemon juice and vinegar. With the motor running or using a whisk, add 3/4 cup of the oil in a thin steady stream. Season with a pinch of pepper and stir in the grated cheese.
2. In a large skillet, warm 1/4 cup oil over medium heat. Add the remaining clove garlic and the bread cubes. Cook until crispy, about 5 minutes. Discard the garlic and transfer the bread cubes to a bowl. Toss with salt.
3. Five minutes before serving, combine the kale and just enough dressing to coat it in a large bowl. Serve, topped with bread cubes. Serves 4. –Jill Santopietro for The Boston Globe.