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Ingredients
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Salad
Anchovy-Lemon Dressing
Breadcrumbs & Finish
Method
Salad
Prepare the kale: wash leaves, remove and discard thick stems, then stack and chiffonade or roughly chop into 1–1½ inch ribbons. Place chopped kale in a large mixing bowl.
Massage the kale: sprinkle 2 teaspoons salt and 1 tablespoon of lemon juice directly over the kale. Using clean hands, gently massage the leaves for 1½ to 2 minutes until the leaves darken, soften, and reduce in volume by about a third. This mellows bitterness and tenderizes the kale.
Toss with Pecorino: add 2 tablespoons grated Pecorino to the massaged kale and toss to combine. Set aside while you make the dressing and breadcrumbs so flavors meld.
Anchovy-Lemon Dressing
Combine anchovies and aromatics: in a small bowl or the bowl of a mini food processor, add the drained anchovy fillets and the peeled garlic clove. Mash with the back of a fork or pulse briefly in the processor until they form a coarse paste.
Emulsify: whisk together the anchovy-garlic paste, Dijon mustard, white wine vinegar, 1 tablespoon lemon juice, and ½ teaspoon salt. Slowly drizzle in 4 tablespoons olive oil while whisking vigorously (or run the food processor) to form a smooth emulsion. Season with ½ teaspoon freshly ground black pepper and adjust salt or lemon to taste. The dressing should be bright, savory, and slightly tangy.
Reserve: taste and set aside about 1 tablespoon of dressing to finish the salad if desired.
Toast the breadcrumbs: heat 1 teaspoon olive oil and 1 tablespoon unsalted butter in a small skillet over medium heat. When the butter foams, add 3 tablespoons breadcrumbs and ¼ teaspoon red pepper flakes (optional). Toast, stirring frequently, until golden brown and crisp, 3–4 minutes. Transfer to a small bowl to cool.
Dress the kale: pour the anchovy-lemon dressing over the massaged kale (use all or most of it depending on taste), then drizzle 3 tablespoons extra-virgin olive oil and toss thoroughly with tongs until leaves are evenly coated. Taste and adjust seasoning: add remaining 1 teaspoon salt or more lemon if needed, and a grind of black pepper.
Plate and finish: transfer the dressed kale to a serving plate or shallow bowl. Sprinkle the toasted breadcrumbs evenly over the top, then shave or scatter the remaining 1 tablespoon grated Pecorino (or 2 tablespoons shaved) across the salad. If you reserved a tablespoon of dressing, drizzle lightly over the top for added shine. Finish with a light crack of black pepper.