1 bunch kale
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 – 1/2 teaspoon sea salt
2 tablespoons prepared horseradish (optional)
zest of 1 lemon with a 2 inch section reserved
1/3 cup shaved Parmesan
Wash and thoroughly dry the kale. For small, tender leaves, just rough chop it a bit, while for tougher leaves cut into thin ribbons.
In a small bowl, whisk the lemon juice into the olive oil. Add 1/4 teaspoon of sea salt, the prepared horseradish, and all but the reserved lemon zest, and whisk until the dressing is nicely emulsified.
Pour about half the dressing onto the kale leaves, and massage into the leaves with your finger tips. Wait a minute or two, taste, and adjust the dressing or salt levels as needed.
Before serving, slice the reserved zest into thin slivers. Add the zest and Parmesan shavings (I use a vegetable peeler for mine) to the salad and toss.
This salad keep surprisingly well in the fridge for a few days and makes an excellent addition to your brown bag lunch.