1-Preheat the oven to 300°F (150°C). Cut the tops off the 2 heads of garlic to expose the cloves, drizzle them with olive oil, sprinkle with kosher salt, wrap in foil, and roast for 2 hours until soft and golden. Let them cool before using.

2-Increase the oven temperature to 425°F (220°C). Arrange the ¾ pound (about 340 grams) of raw sliced bacon on a sheet pan and roast for 20-22 minutes until crispy. Drain on paper towels and roughly chop once cooled.

3-In a food processor, combine ¼ cup (60 ml) freshly squeezed lemon juice, 1 tablespoon Dijon mustard, 3 anchovy fillets, and ¼ cup (25 grams) grated Parmesan cheese. Add the roasted garlic squeezed from the skins and pulse to combine. With the processor running, slowly add 1 cup (240 ml) olive oil, then season with kosher salt and freshly cracked black pepper.

4-Roll the Lacinato kale leaves tightly and slice into ¼-inch pieces, place in a large bowl, add a spoonful of dressing, toss, and massage for 30 seconds. Let it sit for 10 minutes to soften.

5-Heat olive oil in a skillet over medium heat, add the ½ pound (about 225 grams) of torn Italian bread pieces, and toast until golden and crisp while stirring often. Season with kosher salt, then let cool these make your homemade croutons.

6-Slice the 3 hearts of romaine lettuce into ¼-inch pieces and add to the kale with the remaining dressing. Toss for 30 seconds to slightly soften the romaine.

7-Finally, add the chopped bacon, croutons, and the remaining ¼ cup (25 grams) grated Parmesan cheese, then toss again. Serve on a platter topped with shavings from the small chunk of Parmesan cheese and freshly cracked black pepper.