Four 4-by- 1/2-inch slices peasant bread
2 garlic cloves—1 peeled, 1 minced
1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
4 anchovies, minced
3 tablespoons malt vinegar
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1/3 cup extra-virgin olive oil
Salt
Freshly ground pepper
1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise
Two 3-ounce jars cocktail onions, drained and halved
3 cups shredded rotisserie chicken