Place kale in a large bowl. Drizzle with a small amount of olive oil and a sprinkle of salt. Use your hands to lightly “massage” the kale, helping to soften it. To a small bowl, add minced garlic, lemon zest, lemon juice, Dijon mustard, and honey. Stream in olive oil slowly while whisking until combined. Season with salt and pepper to taste. Drizzle kale with two-thirds of the dressing and toss well. Let the kale sit for at least 5 minutes to soften.

To make the garlic croutons, coat a large saute pan with olive oil. Smash 2 cloves of garlic and add it to the cold oil. Bring the pan to medium heat. Cook the garlic, tossing well, until it becomes golden, and very fragrant, about 2 minutes. Remove the garlic and discard. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil. Sprinkle lightly with salt and pepper. Remove from the heat and reserve.

Taste the salad and add the remaining dressing if needed. Top with the tomatoes and croutons. With a vegetable peeler, make Parmesan shavings and place on top. If making salad ahead of time, do not garnish with croutons until right before serving or they will get soggy.