2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
1 ½ cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
350 grams washed and dried kale leaves, thick stems removed (weigh after trimming)
1 ½ cups freshly grated Parmesan (optional)
Toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons. This need not be done very precisely nor neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.