In a small bowl, combine the zest and the juice of one large lemon with 2 tbsp olive oil, a pinch of salt, and several cracks of black pepper. Whisk to combine. Taste, and add more olive oil or salt as you like. I generally shoot for a 50-50 ratio of olive oil to lemon, but this may be too tart for some.

Destem the kale. Stack the destemmed kale up like a deck of cards, and slice into thin strips or bite-sized chunks, as you prefer. 

Place kale in a large bowl with 2 tbsp of the dressing. Using your hands, gently massage the dressing into the kale. Let the kale marinate until you are ready to serve the salad. 

To serve, garnish with cheese, roasted nuts, and/or dried fruit. Add additional dressing to taste.