Italian Kale Caesar Salad
"You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing—you'll want to keep using it on all your salads all week...."
INGREDIENTS
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1 large egg yolk
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1 garlic clove, smashed, peeled, and trimmed
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3 anchovy fillets, packed in oil, drained
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1 tablespoon plus 1 1/2 teaspoons lemon juice
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1 tablespoon plus 1 1/2 teaspoons red wine vinegar
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1 tablespoon Dijon mustard
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1 teaspoon dried oregano
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1 teaspoon colatura (Italian fish sauce; optional)
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1/4 teaspoon cayenne
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1/2 cup canola oil
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1/2 cup plus 2 tablespoons olive oil, divided
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1/2 cup freshly grated grana padano cheese
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Kosher salt
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Freshly ground black pepper
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4 ounces country bread, crusts removed, bread torn into small pieces
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Two (5-ounce) containers baby kale
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