Preparation

• Wash kale leaves if needed and spin dry or dry with paper towel. If the kale has thick ribs, cut them away, then slice into ribbons about ½ inch thick.
• Put kale into a plastic or glass salad bowl. Add most of the coarsely grated cheese, and toss.
• In a small bowl, whisk together the lemon juice and olive oil.
• Pour over kale and cheese, then use a large wooden spoon or plastic spoon to stir the salad, “massaging” the dressing into the kale leaves so they’re all well coated with dressing.
• Let salad sit at room temperature for 1 hour.
• After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, sprinkle with reserved cheese, and serve.