Step 1

Arrange a rack in the middle of the oven and heat to 400°F.

Step 2

Place the bread on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil, season with the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer. Bake, tossing halfway through, until browned and crisp, about 12 minutes total. Meanwhile, make the dressing.

Step 3

Place the lemon zest, juice, grated Parmesan, Dijon, and remaining 3/4 teaspoon pepper in a blender. Blend until smooth, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in the remaining 1/4 cup oil. After adding all of the oil, continue to blend until creamy and emulsified, about 30 seconds more.

Step 4

Place the kale in a large bowl. Using your hands, massage the leaves until they feel less stiff and smell fresh and grassy, about 1 minute. Add 1/2 cup of the dressing and the croutons and toss until well-coated. Taste and add more dressing as needed. Transfer to serving bowls and top with shaved Parmesan.