For caper vinaigrette:
3 anchovy fillets
2 tablespoons (25 mL) Dijon mustard
2 tablespoons (25 mL) capers
1 large shallot
3 cloves garlic
1/3 cup plus 1 tablespoon (90 mL) white wine vinegar
1/3 cup (75 mL) water
Scant 1 1/2 cups (375 mL) canola oil
For the salad:
2 bunches kale
1/2 lb (225 g) bacon
1/2 cup (125 mL) coarse bread crumbs
1 1/2 ounces (40 grams) Manchego cheese
For vinaigrette, purée anchovy fillets, Dijon, capers, shallot, garlic, vinegar and water in a blender until smooth. (Tip: Allow some caper brine to be included with the capers; it will give the vinaigrette an extra “capery” flavour boost
Slowly add oil and season with salt.
For the salad, remove stems from kale and wash leaves in lots of ice water. While you wash the torn pieces of kale, rub each leaf between your hands with ice. You will notice the leaves will turn bright green; this will tenderize the kale and remove bitterness. Remove kale from the water and pat dry with a towel.
Fry bacon slices until fat is rendered and bacon is crispy; remove bacon and save the bacon fat in pan. Add the bread crumbs to the hot bacon fat in pan and sauté until crumbs are golden. Season with salt. There should be ample bacon ft so that the crumbs are glistening with bacony deliciousness.
Put kale in a bowl, season it with salt, add crumbs and crumbled bacon. Dress the salad with the vinaigrette, making sure to taste for seasoning. Microplane the cheese over the top and serve.