Heat 1 Tbsp. of the oil in a large non-stick skillet set over medium heat. Add the bread cubes and cook, stirring from time to time until lightly toasted, about 5 minutes. Remove from heat and set aside.
Combine remaining 1 Tbsp. olive oil, mayonnaise, garlic, lemon juice, water, Worcestershire, Tabasco, anchovies, mustard, vinegar and pepper in a large bowl.
Add the kale and croutons and toss to coat. Divide and mound the salad on 4 plates. Sprinkle with cheese to taste, garnish with lemon slices and serve.