Rainbow Kale Caesar Salad

Raw kale salads are surprisingly/incredibly yummy.  Good and good for you!
-In a jar with a tightly fitting lid, combine a generous ¼ cup extra virgin olive oil with 4 cloves of garlic put through a garlic press.
-Take 2 large slices of bread (any kind works). Chop into ½ inch cubes and place in a bowl.
-Sprinkle the bread with 1-2 TBS of the olive oil/garlic mixture and a pinch of sea salt and toss.
-Toast in the oven or on the stove top for a few minutes until brown and crisp, being careful not to burn them.  Set aside.
-Wash 1 bunch rainbow kale.
-Take the stems out of the kale by holding the stem, then tearing away the leaf part.  Discard the stems.
-Chop the kale leaves into small pieces, spin or pat dry and place into a salad bowl.
-To the remaining olive oil/garlic mixture add a big pinch of sea salt, freshly ground black pepper and the juice of 1 fresh lemon.
-Shake well and then pour over the kale. Using your hands, massage the dressing onto the leaves to wilt the salad.  
-Sprinkle with ¼ cup freshly grated Parmesan cheese, toss again and top with the croutons.