Cooking Instructions
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Step 1
To make the croutons, first preheat the oven to 400 degrees F (200 degrees C).
Step 2
In a bowl, toss the
Brioche (3 slices)
with the
Olive Oil (30 mL)
and a pinch of
Kosher Salt (to taste)
. Add
Herbes de Provence (as needed)
, if using.
Step 3
Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.
Step 4
To make the dressing, mince the
Garlic (3 cloves)
and
Anchovy Fillets (6)
together on a cutting board.
Step 5
Add a pinch of
Kosher Salt (to taste)
and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.
Step 6
Whisk the yolk of the
Farmhouse Eggs® Large Brown Egg (1)
and the
White Balsamic Vinegar (60 mL)
into the bowl.
Step 7
Slowly drizzle in
Olive Oil (240 mL)
, whisking constantly until a thick dressing forms. Taste the dressing and add more salt or vinegar to taste.
Step 8
Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.
Step 9
In a large bowl, combine the
Kale (905 g)
and the croutons. Pour the dressing to taste (I didn't use all of it) over top and toss to coat.
Step 10
Add the
Parmigiano-Reggiano (65 g)
and toss again, then serve.
