1-Start by preheating your oven to 300 degrees Fahrenheit. Cut the tops off the 2 heads of garlic to expose the cloves, place them face-up on foil, drizzle with olive oil and kosher salt as needed, wrap tightly, and roast for 2 hours until soft and golden. Let it cool before moving on. This step is key for the roasted garlic that makes the dressing in this kale caesar salad so flavorful.

2-Next, increase the oven heat to 425 degrees Fahrenheit. Lay the ¾ lb raw sliced bacon on a sheet pan in a single layer and roast for 20-22 minutes until crispy. Transfer it to a paper towel-lined plate to drain and cool, then chop it roughly for that extra crunch.

3-In a food processor, combine the ¼ cup freshly squeezed lemon juice, 1 tbsp dijon mustard, 3 anchovy fillets (drained), and ¼ cup of the grated parmesan cheese. Squeeze the roasted garlic from its skins into the bowl, then pulse to blend. Slowly add the 1 cup olive oil while processing, and season with kosher salt and freshly cracked black pepper to taste.

4-Roll the 1 bunch (6-7 large leaves) of lacinato kale tightly and cut into ¼-inch slices. Place it in a large bowl, add a generous spoonful of the dressing, toss, and massage for about 30 seconds. Let it sit for 10 minutes to soften.

5-Heat a large skillet over medium heat, coat the bottom with olive oil as needed, add the ½ lb crusty Italian bread torn into ½-inch pieces, and toast until golden and crisp on all sides, stirring often. Season with kosher salt and cool slightly for those homemade croutons.

6-Slice the 3 hearts of romaine into ¼-inch pieces, add to the kale along with the remaining dressing, and toss for 30 seconds to soften the romaine slightly. Add the chopped bacon, toasted bread pieces, and the remaining ¼ cup grated parmesan cheese, then toss to combine. Serve on a platter topped with shavings from the 1 small chunk of parmesan cheese and extra freshly cracked black pepper.