4 anchovy fillets, drained
1 large garlic clove
1 tablespoon Dijon mustard
2 extra-large egg yolks, at room temperature
1/3 cup freshly squeezed lemon juice, at room temperature (2 lemons)
Kosher salt and freshly ground black pepper
2/3 cup good olive oil, plus extra to cook the pancetta
1/4 cup freshly grated Italian Pecorino cheese
1 pound lacinato kale (also called dinosaur or Tuscan kale)
4 ounces pancetta, small-diced
1 cup (1/2-inch-diced) bread cubes, crusts removed
1/2 cup shaved Italian Pecorino cheese (2 ounces)