For the best results, you'll want to use a blender, though a food processor works just as well. Add all the ingredients—except the vegetable oil—into the blender and blend on high for about 30 seconds until smooth.
With the blender still running, slowly drizzle in the vegetable oil. Take your time with this step—it helps emulsify the dressing, giving it that smooth, creamy texture.
Next, place the kale leaves in a large bowl and drizzle them with olive oil. Using your hands, gently massage the leaves for a few minutes until they become tender and slightly darker in color. This step softens the kale and enhances its flavor.
Set a pan over medium-high heat and lay the bacon slices in a single layer. Cook until crispy, then carefully drain off any excess fat. Transfer the bacon to a paper towel-lined plate to cool before chopping into bite-sized pieces.
In the same pan, add a tablespoon of olive oil, then toss in the cubed baguette. Let the croutons toast, stirring occasionally, until golden and crispy. They’ll soak up all that delicious bacon flavor! Once perfectly toasted, remove them from the pan and set aside.
Drizzle your desired amount of dressing over the salad, then toss everything together using tongs to ensure the kale is well coated.
Next, sprinkle the chopped bacon and crispy croutons over the top. Finish with a generous handful of shaved Parmesan for that perfect final touch. Dig in and enjoy!
