Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　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

6–8 servings

　　1 large egg yolk

　　1 garlic clove, smashed, peeled, and trimmed

　　3 anchovy fillets, packed in oil, drained

　　1 tablespoon plus 1 1/2 teaspoons lemon juice

　　1 tablespoon plus 1 1/2 teaspoons red wine vinegar

　　1 tablespoon Dijon mustard

　　1 teaspoon dried oregano

　　1 teaspoon colatura (Italian fish sauce; optional)

　　1/4 teaspoon cayenne

　　1/2 cup canola oil

　　1/2 cup plus 2 tablespoons olive oil, divided

　　1/2 cup freshly grated grana padano cheese

　　Kosher salt

　　Freshly ground black pepper

　　4 ounces country bread, crusts removed, bread torn into small pieces

　　Two (5-ounce) containers baby kale

　　

Step 1

Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.

　　

Step 2

Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.

　　

Step 3

Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

　　

Do ahead

Step 4

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.