Add the bacon to a cold skillet and fry until crispy. Remove to a paper towel lined plate and allow to drain, then chop the bacon into small pieces.

In a dry skillet, toast the slivered almonds for a few minutes, stirring often, until lightly browned and fragrant. Cool.

Chop the kale and romaine into thin strips. In a bowl, toss together the cherry tomatoes, cheeses, croutons, nuts, and bacon.

In a small bowl, whisk together the lemon juice and garlic. Pour the oil slowly into the mixture, whisking constantly. Season to taste with salt and pepper. Toss the salad with the dressing and serve.