Wash the kale and shake well to mostly dry. Remove the leaves by holding the stalk tightly in one hand and running your other hand swiftly along the stalk to break off the leaves. Finely shred the greens with a sharp knife and place in a bowl, add a pinch of salt and use your hands to rub and massage the kale. Finely shred the brussels sprouts using a mandolin or sharp knife and toss with the kale.

Make the dressing. Squash the garlic with the flat edge of a large knife and slide the clove out of the skin. Place in a shallow salad bowl, add a pinch of salt and use the tines of a fork to crush and soften against the bottom of the bowl. Add the anchovies and keep mashing into a paste. Add the egg yolks, lemon juice, cheese and cracked pepper, and combine. Slowly pour in the olive oil while whisking constantly. Check the flavour, adding extra lemon juice if needed. When ready to serve add the greens to the bowl and toss well to coat. Scatter with croutons and shaved parmesan, and if you are game, a few extra anchovies can be draped over the salad.