For the Dressing:
2 head green garlic
juice of 1 lemon (about ¼ cup)
2 teaspoons Dijon mustard
½ teaspoon sea salt
For the Salad:
1 bunch kale
¼ cup coarse fresh breadcrumbs
1 tablespoon olive oil
3 tablespoons finely grated Parmesan cheese
1. Preheat oven to 400 degrees.
2. Remove the outer layer of the garlic bulbs. Chop off the greens.
3. Drizzle a little olive oil on the garlic. Wrap the garlic in parchment paper then aluminum foil tightly so that it is sealed. Roast for about 20 minutes, until the clove is soft to the touch. Remove from the foil and allow to cool.
4. When cool enough to touch, add the cloves to the food processor. Puree the garlic with the lemon juice, mustard, salt, and 1/3 cup of the olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing-much like Caesar.
5. While the garlic roasts, remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll into a cigar. Cut the kale into thin strips.
6. Toss the breadcrumbs together with the olive in a small bowl and spread in even layer on a parchment paper-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.
7. In a large mixing bowl, toss the kale together with the vinaigrette. Add 2 tablespoons Parmesan and toss again. Divide among 4 plates and top with the breadcrumbs and remaining breadcrumbs and remaining Parmesan.