Kale Caesar Salad

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter, divided
• 1 (1/2 pound) loaf brioche bread, crusts removed, cut into ½-inch cubes
• 1 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 cloves garlic
• 4 anchovy fillets, preferably salt-cured, soaked if salted; or 2 teaspoons anchovy paste
• 1/3 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1 large egg yolk
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish, if desired
• 3 heads Tuscan kale, washed, dried, stems removed, leaves cut into ¼-inch strips

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