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Recipe Simple Kale Salad with Lemon Vinaigrette and Italian Croutons Ingredients For the croutons: 2 teaspoons unsalted butter 1 tablespoon extra virgin olive oil 4 slices dry old bread (I typically use 5-7 day old French, wheat, or sourdough), cut into ½’’ cubes 1 teaspoon dried Italian seasoning ½ teaspoon coarse ground Kosher salt For the salad: 7 cups of green kale about 2 bunches, washed, stems removed, and torn into bite-sized pieces (I cheat and buy the bag of pre-chopped kale and just pick the little stem pieces out) 3 tablespoons freshly squeezed lemon juice 1 tablespoon reduced sodium soy sauce ¼ cup extra virgin olive oil ¼ cup freshly grated Parmesan cheese Freshly cracked black pepper to taste Instructions Making the croutons: Place a medium-size skillet over medium heat