Kale Salad with Pecorino and Lemon

Ok, got this recipe here and the photo. Unfortunately, we made and ate our salad too quickly to get a proper photo. My recipe was identical except I added sliced almonds.

Note about Pecorino cheese. It's a sheep's milk cheese related to Parmesan, but stronger and more robust. Parmesan can be substituted in this recipe. But we really prefer the Pecorino - its strong, salty taste balances the meaty flavor and thick texture of the kale.

Ingredients:
1 large bunch kale, washed and trimmed of stems
4 ounces Pecorino Romano, grated
2 lemons, juiced
1/2 cup olive oil
Kosher salt and fresh black pepper, to taste

Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.