Croutons:

Over medium heat, melt 2 tbsp of butter. Once foaming, add the bread to the pan and mix until all the butter has been absorbed. Allow to cook on medium heat for a few minutes, stirring the croutons occasionally, until the edges have begun to brown and the sides are slightly crisp.

Turn heat down to low and continue to cook until the croutons are quite crisp and slightly dried out, stirring occasionally. About 10-15 minutes.

Once the croutons are almost finished, make room in the pan to melt final tbsp of butter. Allow to melt, then add garlic. Cook garlic for approximately 1-2 minutes. Once fragrant, toss croutons in butter and garlic and allow to cook for a few more minutes. Avoid burning the garlic. Once finished, transfer croutons to a plate and allow to cool.

Salad:

Wash and dry kale thoroughly, before tearing the leaves into bite-sized pieces. Transfer to bowl.

Combine mayonnaise, dijon mustard, Worcestershire sauce, anchovy paste, garlic, and Parmesan in a bowl. Slowly squeeze the juice of half a lemon into the mixture, gaging whether you'll need it all. You may need less than half or closer to a whole lemon, depending on its size and juiciness. Test flavours and make adjustment for strength and consistency. Add parmesan if the mixture is too runny, and lemon if it's too thick. It should easily cling to a spoon, lettuce, or your finger, without much run-off.

Approximately 15-20 minutes before serving, toss salad without croutons. Once ready to serve, add croutons. For extra texture, feel free to garnish with a little bit of larger grated parmesan.

ENJOY!