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Tear toasted bread into small pieces. Place bread pieces in a food processor. Cover and process until coarse crumbs form.
In a screw-top jar, combine 2 tablespoons cheese, the lemon juice, oil, anchovy, garlic and pepper. Cover and shake well; set aside. Place kale in a large bowl. Shake the dressing and pour over the kale; toss well to coat.
Let stand for 5 minutes. Add the breadcrumbs and the remaining 4 tablespoons cheese. Toss well. Drizzle with additional oil.