Wash kale. Remove stems and cut into bite size pieces. Alternatively, empty bag of baby kale into a big bowl.
Smash garlic and finely chop. Combine in a bowl with lemon juice, salt, red pepper and black pepper. Whisk to combine then slowly pour in olive oil to emulsify, all the time continuing to whisk.
Add the dressing to the kale, making sure all the leaves are coated. Set aside.
Crush approximately half of the croutons and add to the salad. Finally, add grated cheese and mix.
Just before serving, add remaining whole croutons and shaved parmesan.