Romaine Kale Caesar Salad

IMG_7359Serves 4 as abbundant side salad
This is a fast, bold and delicious dressing for a crisp salad that can be served year-round. It is inspired by Julia Moskin’s recipe at the NYTimes.
1/3 – 1/2 day-old baguette
1 medium-sized romaine lettuce head
1/2 bunch kale salad
1 Tbsp anchovy paste or 4 anchovies
1 garlic clove
1 tsp dijon mustard
4 Tbsp olive oil
2 Tbsp lemon juice
1 egg
4 oz freshly grated parmiggiano cheese
Salt and pepper to taste
Preheat oven to 340 degrees F.
Cut bread into 1/2 cubes, spread on baking sheet, drizzle with 1 Tbsp olive oil and bake in oven until golden and crisp, about 10 minutes. Set aside.
Wash and drain romain salad. Cut crosswise into bite-size pieces.
Wash and drain kale leaves. Fold each leaf in half and cut out tougher center rib. Cut crosswise into bite-size pieces.
Using a hand blender, blend anchovies, garlic clove, dijon mustard, rest of olive oil and lemon juice. Season to taste.
Cook egg in simmering water for six minutes. Drain and rinse in cold water. Peel – white will be cooked, yolk still runny. Blend into dressing.
Using a large bowl, toss greens with dressing.
Top with cheese and croutons and serve.