Wash and dry the kale. Remove thick stems and chop leaves into bite-sized pieces.

Drizzle kale with olive oil and sprinkle with salt. Massage the leaves for 30-40 seconds until tender.

In a separate bowl, whisk together garlic, lemon juice, Dijon mustard, anchovy paste (if using), mayonnaise or Greek yogurt, Parmesan, and olive oil until smooth.

Pour most dressing over the kale, reserving some for topping. Toss gently to coat the kale and let it rest for 5 minutes.

Taste and adjust dressing if necessary. Top with remaining Parmesan and croutons, and finish with pepper before serving.