Preheat oven to 350 degrees
Place Kale in bowl and cover with warm water. Swish around getting all dirt off, let sit in water for 10 minutes.
While Kale is in water put your cubed bread in bowl and toss with 1 T. oil, 1/8tsp salt and 1/8tsp pepper. Spread on rimmed baking sheet and bake until golden brown, about 15 minutes. Let croutons cool completely on sheet.
Remove kale from water and spin dry in a salad spinner. If you don't have a salad spinner you can use paper towels. Set to the side
In a large bowl mix mayo, yogurt, 1/4 cup parmesan cheese, lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic, and 1/2 tsp salt and pepper. Whisk until combined. Whisking constantly add 1 T. olive oil until combined. Toss kale in with dressing and toss until all leaves are coated in dressing. Refrigerate for at least 20 min or up to 6 hours. Just before serving toss with croutons and remaining 1/4 cup parmesan cheese. If you are adding avocado and tomatoes add them now as well. Enjoy!
