Lemon Parmesan Kale Salad in 10 Minutes

Instructions:

1. Prep the kale. Remove the tough center ribs from the kale leaves. Stack the leaves, roll them tightly like a cigar, and slice them into thin ribbons. Place the chopped kale into a large mixing bowl and sprinkle with a pinch of salt.
2. The first oil drizzle. Drizzle one tablespoon of the olive oil over the kale. Note: This provides the lubrication needed for the massage.
3. Massage the leaves. Using your hands, knead the kale for 2-3 minutes until the leaves shrink in volume and change from a bright, stiff green to a darker, velvety texture.
4. Mix the aromatics. In a small bowl or jar, combine the lemon juice, remaining olive oil, minced garlic, and Dijon mustard.
5. Emulsify the dressing. Whisk or shake the dressing until the mixture is thick and emulsified and no longer separates.
6. Dress the greens. Pour the dressing over the massaged kale.
7. Add the cheese. Sprinkle in the freshly grated parmesan cheese and black pepper.
8. The final toss. Toss gently until every leaf is glistening and coated.