2 pieces of bread (I used spelt, but feel free to use what you like/can eat)
2 garlic cloves
zest of 1/2 lemon
2 tbsp fresh lemon juice
3 tbsp olive oil, plus extra for bread
pinch of salt
fresh cracked pepper
Rinse your kale and remove the stalks. Be sure to dry the kale leaves well.
Preheat grill to high.
To make the dressing: Use a microplane grater to grate the garlic cloves into a small bowl. Add the lemon zest, lemon juice, olive oil, salt, and pepper. Whisk together until incorporated. Set aside.
Brush the olive oil onto both sides of the bread.
Place the kale leaves and bread directly onto the grill grates. Grill for approximately a minute and then give everything a good flip. Grill for another minute or until the kale leaves and bread begins to char. Remove from grill and let set for a minute on a sheet pan.
Cut grilled bread into crouton sized pieces.
In a large bowl, throw in your grilled kale leaves. Drizzle the dressing over the kale and toss well.
Split the salad between serving plates or bowls and top with croutons. Enjoy!