From the January 2007 issue of Gourmet Magazine.
-Cut out and discard center ribs and stems of 1 bunch of kale. Cut the kale into very thin slices.
-Whisk together 1½ TBS fresh lemon juice, ¼ tsp salt and ¼ tsp black pepper.
-Then whisk in 4½ TBS of extra virgin olive oil in a thin steady stream.
-Place the kale in a salad bowl along with 1 cup coarsely grated ricotta salata cheese.
-Toss with dressing to coat and season with salt and pepper.