Kale Salad with Creamy Lemon Dressing

INGREDIENTS

• 2 cups torn country-style bread (1/2-inch pieces)
• Olive oil as needed
• Kosher salt and freshly ground pepper, to taste
• 1/2 cup mayonnaise
• 2 Tbs. water
• 1 1/2 Tbs. fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp. anchovy paste
• 1/2 tsp. Dijon mustard
• 1/4 tsp. lemon zest
• 1 lb. Tuscan kale, stems removed, leaves cut into chiffonade
• 1 cup halved cherry tomatoes
• Shaved Parmigiano-Reggiano cheese for garnish