Preheat your oven to 375°F (190°C). Cut your rustic bread into cubes and toss them in a bowl with olive oil and sea salt until evenly coated. Spread the bread cubes on a baking sheet in a single layer and bake for 8–10 minutes, until golden brown and crispy.

While the croutons are baking, place your chopped kale into a large bowl. Drizzle a touch of olive oil over the kale, then use your hands to massage it gently for about 2–3 minutes.

In a medium bowl, combine your egg yolk, Dijon mustard, minced anchovies (or capers for a vegetarian option), garlic, lemon juice, and Worcestershire sauce. Whisk these ingredients together until well mixed.

Gradually add extra-virgin olive oil while whisking continuously until the dressing becomes thick and creamy. Stir in grated Parmesan cheese and season with sea salt and freshly ground black pepper to taste.

Once your dressing is ready and croutons are baked, pour the dressing over the massaged kale. Toss thoroughly to ensure each piece of kale is coated.

Gently fold in the freshly made croutons to the salad. Be careful not to crush them.

Transfer the Kale Caesar Salad Bowl to a serving platter or individual bowls. Top with extra shaved Parmesan for a lovely finishing touch. Serve immediately.