CROUTONS

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5 tablespoons extra-virgin olive oil

½ teaspoon garlic, minced to paste

½ loaf ciabatta, cut into ¾-inch cubes (4½ cups)

¼ cup water

¼ teaspoon salt

2 tablespoons finely grated Parmesan cheese

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SALAD

2 tablespoons dill pickle juice

½ teaspoon garlic, minced to paste

2 large egg yolks

2 tablespoons lemon juice

½ teaspoon vegetarian Worcestershire sauce

Salt and pepper

6 tablespoons extra-virgin olive oil cup canola or vegetable oil

1 ounce finely grated Parmesan cheese (½ cup)

12 ounces Tuscan kale, stemmed and sliced crosswise

½-inch-wide strips (7 cups)

4 ounces (4 cups) baby spinach

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1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in bowl. In separate bowl, toss bread cubes with water and salt, squeezing to help bread absorb water. Combine remaining 4 tablespoons oil and bread in 12-inch nonstick skillet and cook over medium-high heat, stirring often, until browned and crisp, 7 to 10 minutes.

2. Off heat, clear center of skillet, add garlic mixture, and cook using residual heat until fragrant, about 10 sec-onds. Transfer crouton mixture to clean bowl, sprinkle with Parmesan, and toss until well combined

3. FOR THE SALAD: Whisk pickle juice and garlic paste together in medium bowl and let sit for 10 minutes. Whisk in egg yolks, lemon juice, Worcestershire, and ¼ teaspoon salt.

4. Whisking constantly, slowly drizzle in olive oil and canola oil Whisk in Parmesan and season with pepper to taste.

5. Vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Toss kale, spinach, and croutons together in large bowl. Drizzle with dressing, toss gently to coat, and serve.