Preheat the oven to 400 degrees F.

Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins.

Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed. Roast in the oven for 45 minutes to 1 hour, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.

When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic clove along with the lemon juice, mustard, salt, and 1/4 cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing – much like Caesar.

While the garlic roasts, remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons (much like julienning basil).

Toss the breadcrumbs together with the olive oil in a small mixing bowl and spread in an even layer on a parchment-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.

In a large mixing bowl, toss the kale together with the vinaigrette. Add 2 tablespoons parmesan and toss again. Divide among 4 plates and top with the breadcrumbs and remaining parmesan.