Preheat your oven to 300°F (150°C). Cut the tops off a head of garlic, drizzle it with olive oil and a pinch of salt, then wrap it tightly in aluminum foil. Roast in the oven for about 2 hours, until the cloves are soft and caramelized.

Increase the oven temperature to 425°F (220°C). Place your bacon strips on a baking sheet lined with parchment paper and roast for 20-22 minutes, or until they are crispy and golden brown.

In a food processor, combine the roasted garlic cloves, lemon juice, Dijon mustard, and anchovy fillets. Blend until smooth, then slowly drizzle in olive oil while the food processor runs to emulsify the mixture.

Slice your kale leaves into bite-sized pieces. In a bowl, add a spoonful of the dressing and massage it into the kale for about 30 seconds. Let the kale sit for 10 minutes.

Tear stale bread into bite-size pieces. Heat a skillet over medium heat, drizzle in olive oil, and stir the torn bread until they become golden brown and crisp, about 5-7 minutes.

Slice your romaine lettuce into ribbons and add it to the bowl with the massaged kale. Drizzle the remaining dressing over everything and toss well to coat evenly.

Transfer your salad to a large serving platter. Top with shavings of Parmesan cheese and a sprinkle of black pepper.