Crisp & Zingy Ina Garten's Kale Salad Recipe For Fresh Meals - Worth Pinning

Ingredients

• 1 lb lacinato kale (dinosaur or Tuscan kale)
• 4 oz pancetta, small-diced
• 1 cup bread cubes (½-inch, crusts removed)
• ½ cup (2 oz) shaved Italian Pecorino cheese
• ¼ cup freshly grated Italian Pecorino cheese
• 2 extra-large egg yolks (room temperature)
• 4 anchovy fillets, drained
• 1 large garlic clove
• 1 tbsp Dijon mustard
• ⅓ cup freshly squeezed lemon juice (2 lemons, room temperature)
• Kosher salt
• Freshly ground black pepper
• ⅔ cup good olive oil (plus extra to cook pancetta)