Kale Salad with Pancetta and Pecorino

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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)