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1 egg yolk
1 clove garlic
4-5 anchovies
2 tsp. Dijon mustard
¼ tsp. black pepper
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon sour cream (Tofutti)
1 cup of bread cut into dice
6 cups Lacinato Kale (about one bunch), rinsed and dried
2 T Parmesan cheese

In a mini blender, start grinding the garlic and anchovies. Add in the egg yolk, mustard, and black pepper, and continue blending. Add in the olive oil.
Once that is fully blended and smooth, add the vinegar and sour cream.

Toast the cubes of bread to make crunchy croutons.

Trim the kale of its stem at the bottom, and then slice the leaves into ribbons.
In a large salad bowl, toss the kale with the Parmesan cheese, and croutons.

Now pour in the dressing and toss well, until the leaves are coated with the dressing. Enjoy!!!
Serves 4 as an appetizer, 2 as a main dish.