Get started on the croutons first: cut the bread into small squares, about 1/2-inch each. Toast on high until a bit crunchy. Note: this took about 8 minutes in my toaster oven but yours may take more or less time.
While the croutons are toasting, mix the romaine lettuce and baby kale in a large salad bowl. Add salad dressing and toss well with the lettuces.
Split the salad between two serving plates, or two food storage containers. Sprinkle half the parmigiano reggiano over each of the salads.
Season with sea salt and black pepper, if desired.
When the croutons are toasted, add them to the salad and toss everything well once more. Will keep covered in the refrigerator for 3-4 days.
