Kale-Romaine Caesar Salad | Chris F. Nicholson

Ingredients

• FOR THE CROUTONS (OPTIONAL):
• 1 small (or 1/2 large) day-old loaf peasant-style crusty bread
• FOR THE SALAD:
• 12 to 16 ounces green kale and romaine lettuce hearts, in roughly equal amounts
• 1 large or 2 small garlic cloves
• 4 to 6 anchovies
• 1 teaspoon Dijon mustard, more to taste
• Salt and freshly ground black pepper
• ½ cup extra-virgin olive oil, more to taste
• 2 tablespoons freshly squeezed lemon juice, more to taste
• 1 egg
• 4 ounces freshly grated Parmesan, plus an extra chunk for serving