Kale Caesar Salad | Growing Chefs! Ontario

Ingredients

• 1 large garlic clove, minced
• 2 anchovy fillets, chopped or 2 teaspoons anchovy paste
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1 large egg yolk
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
• 1 head of kale, washed, dried, stems removed, leaves cut into 1/4-inch strips
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 loaf of bread, cut into 2 centimetre cubes