In the bowl of a food processor (you can use a mini chopper as long as it has a hole to pour in the oil while the chopper is running), combine the Parmesan cheese, lemon juice and zest, garlic, Dijon, anchovies and Worcestershire sauce. Puree until the mixture is smooth, 15 to 20 seconds, scraping down the sides as needed. With the machine running, slowly add the olive oil through the feed tube. Let the processor run for another 10 seconds or until the mixture is creamy.
In a large bowl, sprinkle the kale with the salt (if your bunch is on the small side, use 1/4 teaspoon kosher salt) and massage the leaves for a minute or two, or until the leaves soften slightly and become a deeper shade of green. Drizzle with approximately two-thirds of the dressing—or just enough to evenly but lightly coat the kale. (If your bunch of kale isn’t really big, you may need less.) Taste, add additional dressing as needed, and adjust for seasoning with a sprinkle of salt and/or freshly cracked black pepper, if desired. Just before serving, stir in the croutons and other add-ins of choice, and top with preferred protein, if using.