Strip the kale leaves from their thick stems and chop into 2-inch pieces. Add the kale to a large mixing bowl and massage it with your hands for 3 to 5 minutes until the leaves darken, soften, and reduce by about half in volume.
In a separate bowl, whisk together the room temperature egg yolk, minced garlic, mashed anchovies, and lemon juice until smooth. Season with freshly ground black pepper.
Slowly add olive oil drop by drop at first while whisking constantly for about one minute, then add it in a thin stream. Continue whisking for 2-3 minutes until the dressing thickens and looks creamy. Stir in half of the freshly grated Parmesan cheese.
Pour half of the dressing over the massaged kale and toss with your hands or tongs to coat every leaf. Add more dressing gradually if needed so the leaves appear glossy but not swimming in dressing.
Toss in the croutons right before serving so they stay crunchy. Top the salad with the remaining Parmesan cheese and add extra freshly ground black pepper to taste.
