Cut sourdough bread into a small cubes and toss in olive oil. Season with a pinch of salt. Heat a frying pan over medium-low heat. Toast cubed bread until golden brown.

Remove the croutons from the pan and allow to cool. Use a sharp knife to chop into even smaller pieces.

Chop kale pieces until it is finely shredded. Place kale in a large mixing bowl.

In a separate bowl, prepare lemon caesar dressing. Whisk together mayonnaise, lemon juice, parmesan cheese, garlic, dijon, and pepper until fully combined. While moving the whisk briskly, pour the olive oil into the bowl in a steady stream. 

Pour dressing over the kale and use your hands to really massage the dressing into the kale. Toss the croutons, lemon zest and fresh parmesan cheese into the salad and serve.