Toss the cubed sourdough bread with 3 tbsp olive oil, melted butter (if using), garlic powder and 1/2 tsp salt in a large bowl until pieces are evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring or tossing halfway through, until golden brown and crisp. Remove from oven and let cool completely; croutons will crisp further as they cool.

Caesar dressing

In a medium bowl or a jar, combine mayonnaise, Greek yogurt, finely chopped anchovy fillets (or anchovy paste), minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce.

Whisk or shake until smooth. Slowly stream in 1/2 cup olive oil while whisking constantly to emulsify the dressing. Alternatively, combine all ingredients in a blender and process until creamy.

Stir in 1/4 cup finely grated Parmigiano-Reggiano, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or more salt if needed. Refrigerate for at least 10 minutes to let flavors meld.

Salad assembly

Prepare the kale: remove and discard thick stems from kale leaves. Stack leaves, roll them into a tight log, and thinly slice crosswise to create ribbons. Rinse and thoroughly dry the kale (use a salad spinner or pat dry). Place the kale in a large mixing bowl.

Massage the kale: add 1–2 tbsp of the prepared Caesar dressing to the kale and massage with your hands for 1–2 minutes until leaves soften and darken. This mellows the kale and makes it more tender.

Add additional dressing (about 1/3–1/2 cup total, depending on preference) and toss to coat evenly. Reserve extra dressing for guests who want more.

Toss in the cooled sourdough croutons and most of the Parmigiano shavings, reserving a small handful for garnish.

Transfer the salad to a serving bowl or individual plates. Finish with remaining Parmigiano shavings, a grind of freshly ground black pepper, and lemon wedges on the side. Serve immediately so croutons stay crisp.