Wash the kale thoroughly under cold water, shake off excess water, and lay the leaves flat on a cutting board. Remove tough stems and chop kale into bite-sized pieces. Massage the kale gently for about two minutes.

In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, and anchovy paste. Slowly drizzle in olive oil while whisking to emulsify the dressing. Adjust with salt and pepper to taste.

Pour the dressing over the kale and toss thoroughly to coat each leaf. Let sit for a few minutes to allow flavors to meld.

Sprinkle croutons and shave Parmesan cheese over the salad. Optionally, add toasted nuts or seeds for extra texture.