-Cut out and discard center ribs and stems of 1 bunch of lacinato kale.
-Cut the kale into very thin slices.
-Whisk together the following:
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 and toss well with dressing to coat.
-Top with 1 cup coarsely grated ricotta salata cheese and lightly toss.