Begin by removing the tough stems from the curly kale and discarding them. Rinse the leaves thoroughly under cold water to remove any dirt or grit, then pat them dry with a clean kitchen towel.

Sprinkle 1 teaspoon of sea salt over the kale and gently massage the leaves with your hands for about 1–2 minutes until softened.

Crush or chop the croutons into bite-sized pieces and add them to the kale, stirring gently to distribute.

In a small bowl, combine 3 tablespoons of olive oil, freshly squeezed juice of 1 lemon, 1 minced garlic clove, and freshly cracked black pepper. Whisk until well blended.

Drizzle the dressing over the kale and croutons, then add 1/4 cup of Parmesan cheese. Toss gently to coat.

Serve immediately or store in the fridge for up to 2-3 days, keeping the dressing separate until serving.