Begin by making stovetop croutons. Melt the butter and fry the bread, gently tossing every 2 minutes or so, until browned. Add additional oil or butter as needed, and when done, season with salt and pepper.

Separate the egg. Freeze the white for another use and keep the yolk. Drop it into a mixing bowl or measuring cup. Add the lemon juice, mustard, and garlic. Whisk briskly until light and frothy. Slowly add the olive oil, whisking constantly, then season with salt and pepper. Adjust to taste.

Cut the kale leaves to remove the large stem. Slice in half lengthwise, then cut into thin ribbons.

Toss the kale in a bowl to coat with dressing. Set aside for 10 minutes or leave in the fridge for a few hours.

Before serving, toss with croutons and top with Romano cheese.