Italian Kale Caesar Salad

• 1 large egg yolk
• 1 garlic clove, smashed, peeled, and trimmed
• 3 anchovy fillets, packed in oil, drained
• 1 tablespoon plus 1 1/2 teaspoons lemon juice
• 1 tablespoon plus 1 1/2 teaspoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon colatura (Italian fish sauce; optional)
• 1/4 teaspoon cayenne
• 1/2 cup canola oil
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1/2 cup freshly grated grana padano cheese
• Kosher salt
• Freshly ground black pepper
• 4 ounces country bread, crusts removed, bread torn into small pieces
• Two (5-ounce) containers baby kale

1. Preheat oven to 400u0b0F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; puree until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
2. Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
3. Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
4. Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

egg yolk, garlic, anchovy, lemon juice, red wine vinegar, mustard, oregano, fish sauce, cayenne, canola oil, olive oil, padano cheese, kosher salt, freshly ground black pepper, country bread, containers

Taken from www.epicurious.com/recipes/food/views/italian-kale-caesar-salad (may not work)