1 bunch of lacinato kale, leaves removed and stems discarded
3 tbsp fresh lemon juice
1 tsp dijon mustard
1 garlic clove, pressed in a garlic press
1/4 C good olive oil
In a small bowl, whisk together the lemon juice, dijon mustard, garlic, olive oil, some sea salt, and black pepper. Test the dressing by dipping a piece of kale in it. Add more sea salt and pepper if necessary. 15-20 minutes before serving the salad, pour the dressing over the kale, and massage the dressing into the leaves with your hands. Once all the leaves are covered, set aside, and let the kale absorb the dressing.
In a large serving bowl, start layering the kale and Parmigiano Reggiano. I like to make strips of cheese with a carrot peeler but any way of shaving the cheese will do, just make sure there are layers of cheese throughout the greens. Continue until all kale is in the bowl and finished with cheese. Top with some fresh pepper and enjoy!