

Dressing
3 cloves garlic, smashed to a paste
6 anchovy fillets, smashed to a paste
½ cup FAGE Total 0%
2 tsp Dijon mustard
Finely grated zest of 1 lemon
Juice of ½ lemon
3 tbsp finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
¼ cup water
Salad
Juice of ½ lemon
6 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 3 cups)
Kosher salt and freshly ground black pepper
1 baguette, cut into ¾-inch-thick slices
Dressing
Kosher salt and freshly ground black pepper