Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads and drizzle them generously with olive oil, then wrap them tightly in aluminum foil. Roast for about 20 minutes, checking for a soft, caramelized texture.

While the garlic is roasting, rinse the Lacinato kale leaves under cool water, removing any dirt. Pat dry and chop the leaves into bite-sized pieces.

Once the garlic is roasted, squeeze the soft cloves into a blender. Add lemon juice, Dijon mustard, anchovy fillets, grated Parmesan, and olive oil. Blend until smooth and creamy.

Massage the chopped kale in a large bowl with a pinch of kosher salt for 2-3 minutes to make it tender.

Pour the dressing over the kale and gently toss to coat each piece.

Tear the crusty Italian bread into ½-inch pieces and fold them into the kale mixture. Chop the romaine hearts and add them.

Top with shaved Parmesan cheese and sprinkle with black pepper before serving.