Kale Caesar Salad recipe from Mountain View Country Market in Chuckey,TennesseeKale Caesar Salad

Extra-virgin olive oil
3 to 4 cloves garlic, smashed
Pinch of red pepper flakes
2 slices day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated parmigiano, plus more for topping
Grated zest and juice of 1 lemon
1 tablespoon dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
Kosher salt
1 bunch kale (about 1 pound), stems removed, leaves cut into ribbons

Coat a large saute pan with olive oil. Toss in 2 cloves garlic and the red pepper flakes and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve. In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining 1 to 2 cloves garlic, the mustard, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube. Let the processor continue to run another 10 to 15 seconds. Taste and season with salt if needed. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Taste, add the remaining dressing and adjust the seasoning if needed. Top with more parmigiano.