Kale Panzanella With Burnt Lemon Caesar Dressing | Oregonian Recipes

Ingredients

• 2 lemons, halved crosswise
• 2 large egg yolks
• 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
• 2 oil-packed anchovy fillets, drained
• 2 garlic cloves
• 1/2 teaspoon sugar
• Fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 4 cups 2-inch cubes artisan bread
• 1 teaspoon minced fresh rosemary
• 2 bunches kale, washed and dried well, coarsely chopped
• Salad server
• Croutons
• Extra dressing