Step 1

Remove the thick stem at the bottom of the kale (but not the center rib), roll up the leaves, and use a good chef's knife to slice it very thinly. Put it into a large mixing bowl and set aside.

Step 2

Chop the basil and smash the garlic cloves with the side of your knife. Place them on a wooden cutting board with the anchovies.

Step 3

(You MUST use a wooden cutting board for this part of the process. We're going to make a paste with the ingredients, and it just won't happen on a plastic board.)Chop the garlic and anchovies along with the basil finely. Then turn the knife blade at an angle, steadying the tip of the blade with your other hand, and drag/scrape the edge of the blade through the mixture repeatedly. Chop, chop, chop. Drag, drag. The oils from the anchovy and the garlic will start to release, creating a paste.

Step 4

Add the paste to a small mixing bowl with the mustard, lemon juice, egg yolk and salt and whisk together. Then slowly pour in the olive oil, whisking constantly, to form an emulsified dressing.

Step 5

Pour half of the dressing over the bowl of kale and massage it together with your hands until all the leaves are well-coated.

Step 6

Grate the cheese on a box grater, then sprinkle ¾ of it into the salad and toss together. Let the salad sit for a bit - up to one hour - to allow the flavors to come together. Top with the remaining cheese and serve.