Ingredients

• 6 Tbsp. extra-virgin olive oil
• 6 Tbsp. fresh lemon juice
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces
• 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Instructions

1. Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.