Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the olive oil for the croutons, the olive oil for the dressing, butter, and Dijon mustard.

Cut or tear the bread into cubes about 2 cm.

Remove the peel from the garlic, and grate finely with a rasp. Alternatively, you can mince the garlic finely with a chef’s knife.

If using whole anchovies, mince them so that they are very finely chopped.

Grate the cheese using a grater.

Cut the lemon in half and squeeze out all of the juice that you can, catch the seeds and discard them.

Separate the egg yolk from the white, and reserve the white for another purpose.

Wash the kale and cut it into strips removing the tough veins. Spin dry and set aside.

In a large frying pan over medium heat, melt together oil and butter. Add the cubed bread, mixing with the wooden spoon, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Turn onto a medium low heat and toast until golden brown. Remove from the pan and set aside to cool.

Place the garlic, anchovy fillets, salt, and pepper in a large bowl. Using a fork mash to form a paste.

Whisk in lemon juice, mustard, and egg yolk. While whisking, drizzle in olive oil and continue to whisk until emulsified. Add ¹⁄₂ cup grated cheese; set aside.

Add kale to the bowl along with croutons and toss well. If desired, Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with additional cheese. Serve immediately.