Toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season liberally with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes.
Whisk together the honey, anchovies, garlic, egg yolk and lemon zest and juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale and drained onion to the dressing and toss to combine. Let stand at room temperature for at least 30 minutes.
To serve, toss the kale salad with the Parmesan and top with the croutons.
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