For the Croutons:

1 French baguette, cut into small bite-sized cubes

3 tablespoons extra virgin olive oil

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

For the Kale Salad:

1 pound curly kale, leaves only, cut into bite-sized pieces

2 teaspoons extra virgin olive oil

For the Dressing:

4 tablespoons mayonnaise

1½ tablespoons nutritional yeast

1½ tablespoons lemon juice

½ tablespoon apple cider vinegar

2 teaspoons Worcestershire sauce

2 garlic cloves, minced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

For Serving:

½ cup shredded Parmesan cheese

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat mat.
In a large bowl, toss baguette cubes with olive oil, salt, and pepper until evenly coated.
Spread the cubes on the baking sheet and bake for 15–20 minutes, stirring once, until golden and crisp. Cool completely.
Place kale in a large mixing bowl. Drizzle with 2 teaspoons of olive oil and massage with your hands for 2–4 minutes until tender and dark green.
In a separate bowl, whisk together mayonnaise, nutritional yeast, lemon juice, apple cider vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly whisk in olive oil until creamy.
Pour the dressing over the kale and toss to coat evenly. Sprinkle with Parmesan and toss again.
Top with cooled croutons just before serving. Add extra Parmesan if desired.

Massage the kale well to make it tender and flavorful.

Keep croutons separate until serving to maintain crispness.

The dressing can be made ahead and stored in the fridge for up to 5 days.

For a vegan version, use vegan mayo, vegan Worcestershire sauce, and dairy-free Parmesan.

Use gluten-free bread to make this salad gluten-free.