Strip the kale leaves from the tough stems, wash them thoroughly, and dry them well. Stack the leaves and slice them into thin ribbons.

Place the kale in a large bowl and add 1–2 teaspoons of olive oil or a small pinch of salt. Massage the leaves with clean hands for 2–3 minutes, until they look darker, feel softer, and take up less space.

Whisk the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste or fillets, garlic, kosher salt, and black pepper in a bowl. Slowly whisk in the olive oil until the mixture is emulsified, then stir in the dressing Parmesan.

If making croutons from scratch, toss bread cubes with a little olive oil and toast them in a skillet or a 400°F oven for 5–8 minutes. Turn or stir as needed, and cook until crisp and golden.

Pour about two-thirds of the dressing over the massaged kale and toss thoroughly so the ribbons are evenly coated. Let the salad rest for several minutes, or for 10–20 minutes if you want a more marinated texture.

Fold in the salad Parmesan and add more dressing as needed, tasting before adding extra salt. Add the croutons just before serving so they retain their crisp texture.

Finish the salad with freshly ground black pepper and serve immediately. For a no-raw-egg dressing, replace the egg yolk with 2 tablespoons of mayonnaise or Greek yogurt.