toasted garlic crumbs

1. Use a serrated knife to remove crust from the bread and cut the loaf into 1-inch cubes. Pulse the cubes in a food processor until the bread resembles coarse chunks of bread, about 1/4-inch in size.
2. Heat olive oil and garlic in a large skillet pan over medium heat until fragrant, about 1 minute. Add bread crumbs, season with salt and pepper and cook, stirring frequently, until crunchy and golden brown, 5- 7 minutes. Transfer to a plate to cool; discard garlic clove.

kale caesar salad

1. Place the whole eggs in a heat-proof bowl and pour boiling water over top. Let sit 1 minute. Pour off water and crack eggs into a blender. Add lemon juice, mustard, garlic, anchovies and Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bllend until smooth.
2. With the blender on medium-low speed, add the olive oil slowly until the dressing is thick (this should take about a minute). Stir in 1/4 cup parmesan. Season with more salt and pepper to taste. 
3. Place kale in a large bowl and massage with a pinch of salt until leaves are dark green and soft. Toss with the breadcrumbs, remaining 1/2 cup shredded parmesan and half the dressing. Taste and add more dressing, if desired. Serve and enjoy, passing extra dressing and parmesan.