Wash the kale thoroughly under cold water and pat it completely dry with paper towels—moisture is the enemy of a crispy salad. Remove the tough center stems by holding each leaf at the base and stripping the leafy portion away with your other hand. Stack the leaves and slice them thinly into 1/4-inch ribbons, which makes them much more tender and pleasant to eat without requiring excessive chewing.

In a small bowl, combine the lemon juice, olive oil, minced garlic, salt, black pepper, and red pepper flakes. Whisk together until well emulsified. The acidity from the fresh lemon juice will both flavor and help soften the raw kale, which is key to this salad's success.

Transfer the sliced kale to a large bowl and pour in half of the dressing from Step 2. Using your hands, massage the dressing into the kale for about 1-2 minutes, breaking down the fibers and helping the leaves absorb the flavors. I like to be thorough here because this step is what transforms the kale from tough and bitter to tender and flavorful—don't skip it! Once the kale begins to darken and soften, add the remaining dressing and toss gently to combine.

Stir the shredded parmesan into the dressed kale, distributing it evenly throughout. Just before serving, crush the croutons into small to medium-sized pieces (don't pulverize them into dust) and scatter them over the top of the salad. I prefer adding the croutons at the last moment so they stay crispy rather than softening from the residual moisture in the salad.