Kale Salad With Lemon, Almonds, And Nordic Cheese

• 7-8 ounces kale leaves, stalk removed and leaves torn into bite-size pieces (10-12 cups)
• 1 lemon, juiced (5 tablespoons juice)
• 4 tablespoons good-quality extra-virgin olive oil
• 3/4 teaspoon kosher salt
• Pepper, to taste
• 1/2 cup slivered almonds
• 1 cup grated semi-hard Scandinavian cheese such as Norvegia (available at Scandinavian specialty stores; see headnote for substitutions)

1. Wash kale leaves and dry thoroughly, then place in a large salad bowl.
2. Make the dressing by whisking lemon juice, olive oil, salt, and pepper together in a small mixing bowl until emulsified. Taste and adjust seasonings if you'd like.
3. Pour the dressing over the kale leaves and toss to combine. Add about 3/4 of the almonds and cheese and gently toss again.
4. Divide salad between six plates and top with remaining almonds and cheese. Serve immediately.

kale, lemon, olive oil, kosher salt, pepper, almonds, scandinavian cheese

Taken from food52.com/recipes/25985-kale-salad-with-lemon-almonds-and-nordic-cheese (may not work)