Grate the zest of 1 lemon.

Cut both lemons in half.

Place garlic, lemon zest and anchovies in a mortar and pestle and mash to make a thick paste (sadly I don’t have an m&p so I used the back of a wooden spoon in a bowl. To make things a bit easier, I minced the garlic first).

Add egg yolk, pinch of salt and squeeze of lemon and stir to thoroughly combine.

Add ½ cup of olive oil drop by drop, stirring constantly. It should look smooth and creamy, like mayo.

Begin adding oil in a steady stream. Dressing should thicken. Periodically stop to add a squeeze of lemon.

Taste dressing and add lemon and salt as needed. Add water, small spoonful at a time stirring to reach the consistency of heavy cream.

Toss with kale, croutons and top with grated cheese.