Spread cubes in a single layer on a rimmed baking sheet. Bake, stirring once, until golden and crisp, 10–12 minutes. Remove and cool. Reserve until plating.

Caesar Dressing

If using raw egg yolk and you prefer to reduce risk, use pasteurized yolk or 1 tbsp mayonnaise instead. In a medium bowl or small food processor, mash the anchovy fillets and garlic into a paste with a pinch of salt.

Add the egg yolk (or mayonnaise), Dijon mustard, Worcestershire, lemon juice and grated Parmesan. With whisk or processor running, slowly stream in olive oil and neutral oil to emulsify into a thick, creamy dressing. Season with 1/8 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference. Chill until ready to use.

Optional Protein

Chicken (if adding)

Season cooked chicken breast with a pinch of salt and pepper. Warm 1 tbsp oil in a skillet over medium-high heat. Sear chicken slices 1–2 minutes per side just to reheat and add light browning. Remove and let rest 1 minute, then slice thinly.

Shrimp (if adding)

Pat shrimp dry and season lightly with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until opaque and firm. Remove from heat and keep warm.

Salad Assembly

Place chopped kale in a large mixing bowl. Pour 1/3 to 1/2 cup of the prepared dressing over the kale (start with less; you can add more) and toss vigorously for 1–2 minutes to tenderize and evenly coat the leaves. Let sit 3–5 minutes to soften further; toss again.

Add 3/4 cup grated Reggiano and half of the croutons to the dressed kale; toss to combine. Taste and add more dressing, salt or lemon juice if needed.

Portion salad onto plates or a large platter. Top with remaining croutons and an additional sprinkle of Reggiano (about 1/4 cup). Grind fresh black pepper over each portion.

If ordered, arrange sliced chicken or cooked shrimp on top of the salad and serve immediately.