In a medium mixing bowl, add all of the ingredients except the milk and whisk together until combined. Whisk in one tablespoon of milk at a time until it reaches your desired consistency. It's normally 6 tablespoon for me. Set aside and prepare salad. Can be refrigerated for up to 4 days.
In a large bowl, add kale, croutons, cheese and dressing and toss to combine. If using for lunches, wait until you're about to eat to add dressing. Enjoy!
Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
If using for leftovers or a make-ahead lunch, keep the kale separate from all the other ingredients and toss to combine in the morning or right before serving.