Preheat oven to 375°F (190°C). Spread cubed bread on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle garlic powder and 1/4 tsp sea salt, then toss to coat evenly. Arrange in a single layer and bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove from oven and let cool on the sheet while you prepare the rest.

House Caesar Dressing

Emulsify dressing

In a medium bowl or small food processor, combine 4 anchovy fillets, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 2 tbsp freshly grated Parmesan and 0.25 tsp salt. Pulse or whisk until the anchovies and garlic are finely broken down into a paste.

Add 1/4 cup mayonnaise and 1/4 cup olive oil to the paste. Whisk or pulse until emulsified and creamy. If the dressing is too thick, whisk in up to 1 tbsp water, 1 tsp at a time, until it reaches a pourable, coating consistency. Taste and adjust seasoning with up to 1/4 tsp freshly ground black pepper and more salt or lemon if needed.

Salad

Prepare the kale

Wash and thoroughly dry 8 cups torn kale pieces. Remove all tough stems. Place kale in a large mixing bowl.

Add 1 tbsp fresh lemon juice and 1/2 tsp cracked black pepper to the kale. Using clean hands, massage the lemon and pepper into the kale for 1–2 minutes until the leaves darken and soften slightly—this reduces bitterness and makes the leaves more tender.

Add about 3–4 tbsp of the prepared Caesar dressing to the massaged kale (start with less; you can add more to taste). Toss thoroughly to coat every leaf. Taste and add more dressing as desired (typical total 4–6 tbsp).

Add 3 tbsp freshly grated Parmesan and the cooled croutons to the dressed kale. Toss gently to combine so croutons stay crisp. Plate immediately and finish with an extra light sprinkle of Parmesan and a grind of black pepper.