In a food processor, add baguette pieces and pulse until processed into a small pieces (almost a course crumb texture).
In a medium-sized pan, over medium heat, add olive oil. Once heated, add bread crumbs to the pan, and cook, stirring, until golden and toasted. Add lemon zest and remove from heat. Once cooled slightly but still warm, add the ½ cup freshly grated parmesan and mix, stirring to combine.
For the dressing, whisk or blend together greek yogurt, ¼ cup freshly grated parmesan, olive oil, Meyer lemon juice, dijon mustard, garlic, black pepper, and Worchestershire sauce until well combined.
In a large serving bowl, add romaine and kale. Add desired amount of dressing, mixing to coat. Add parmesan and toasted lemon bread crumbs, then serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/meyer-lemon-caesar-salad/