In a food processor, add the egg, lemon juice, garlic, Worcestershire, red pepper, mustard, anchovy, black pepper and parmesan. Allow to process until frothy. Add the oil to a microwave safe bowl, microwave for 1 minute or until very hot and steamy. While the food processor is running, very, very slowly add the oil and continue to process until dressing has emulsified, about 3 minutes. Place the dressing in a container with a lid and refrigerator until chilled, about 1 hour (can be made up to 3 days ahead of time).

If the bread you are using for croutons is fresh, place on a baking sheet and dry out in a 250 oven for 10 minutes.

In a skillet over medium high heat, melt the butter. Add the prepared bread cubes and cook, tossing occasionally, until browned, about 5 minutes.

In a bowl, add the kale, tomato and avocado. Add the dressing and toss to coat, salt and pepper to taste. Garnish with goat gouda and croutons.