Remove stems from kale and cut into ribbons. Place into a large bowl and coat with a drizzle of olive oil and a sprinkle of salt.
Make dressing by combining minced garlic, lemon zest, lemon juice, Dijon mustard and honey in a small bowl. Slowly whisk 1/4 cup of olive oil into the mix, until combined. Season.
Bring a pan to medium heat, add olive oil and smashed garlic, tossing well until golden. Coat bread cubes with olive oil and toss into pan, stirring frequently until golden and crisp. Sprinkle lightly with salt and pepper, remove from pan.
Drizzle kale with dressing and toss well. Allow to sit for 5 minutes before topping with the croutons and shaved parmesan.
TIP: If making salad ahead of time, do not garnish with croutons until just before serving as croutons will go soggy.