If you are a kale lover or would like to try this new version, I highly reccommened it! Everyone at the Market House loved this new version.
Place the garlic, anchovy fillets, salt and pepper in a large wooden salad bowl. Using a meddler or 2 forks mash them to form a paste. Using one fork, whisk in the lemon juice, mustard, and egg yolk. While whisking drizzle in the olive oil and continue to whisk until emulsified. Whisk in ½ cup of the grated cheese.
Add the kale, some croutons, and the remaining 1/2 cup cheese to the bowl. Toss well and serve.
Homemade Croutons: Makes 4 cups
Preheat oven to 350 degrees. Line a rimmed baking sheet lined with parchment. Remove the crusts of 1/2 (1 pound) loaf of Brioche bread and cut into 1/4 inch cubes.
Toss the bread with 3 tablespoons extra-virgin olive oil, 1 melted tablespoon butter, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper.
Bake in a single layer until the croutons are toasted and crisp, 12-15 minutes, tossing halfway through.