To make the croutons, preheat the oven to 400˚F. This high temperature is key to ensuring the bread gets crispy.
Place the cubed bread on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat all sides lightly. You want the cubes to shimmer but not be soggy.
Arrange the cubes in a single layer. Sprinkle evenly with a few dashes of salt. This will enhance the flavor as they bake. Don't overcrowd the pan; give them space to crisp up.
Bake until they are golden brown and crisp, about 7 to 9 minutes. Stir halfway through to ensure even cooking. Keep an eye on them, as ovens can vary!
While the croutons are baking, prepare the dressing. In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended.
Add water to the dressing and whisk again until it reaches a smooth consistency. It should be pourable but still thick enough to coat the salad nicely.
Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands. This step is crucial; massaging helps soften the kale, making it more palatable and flavorful.
Once the kale is ready, add the chopped romaine. Wait to dress the salad until just before serving; this keeps the greens fresh and prevents sogginess.
When ready to serve, drizzle enough dressing over the greens to lightly coat them. You may not need all of it, so drizzle carefully!
Toss the salad gently until the dressing is evenly distributed. Finally, add the croutons and Parmesan and toss again. Serve immediately to enjoy the freshness and crunch!
