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1. Preheat your grill to medium heat and place the cubed bread in a large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes.
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2. Place the bread on the grill and grill until lightly charred and crunchy, about 1 1/2 minutes (watch them closely, because they burn quickly). Then flip and cook the other side until crunchy. Place into a bowl and set aside.
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3. Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often.
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4. While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 minutes per side. Transfer to a paper towel to remove an excess fat, and cut into thin slices.
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5. Place the kale and diced apples into a large bowl. Then, add in the cubed bread, red onion and bacon slices. Toss to evenly distribute.
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6. To make the dressing:
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7. Place all the dressing ingredients in a small food processor and blend until smooth and creamy (see note).
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8. Pour as much of the dressing as your heart desires over the the salad and devour.
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Notes:
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1. Finely grated cheese is key to making sure your dressing is creamy, not chunky. Use the finer side of your cheese grater for this.
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2. We liked the constituency of the dressing best after letting it sit for a few hours in the fridge, as it got a little thicker and creamier. So, if you have time, make it a little in advance!
