1bunch purple kaleor any kale, stems discarded, leaves thinly sliced
1/2cupfreshly grated parmesan cheeseplus more for topping
6cooked slices of baconcrumbled
Whisk together the olive oil, lemon juice, garlic and salt in a large salad bowl. Add the kale and first toss, then massage the dressing into the leaves a bit with your hands until they become a shade darker. Add parmesan and bacon; toss. Serve individual plates topped with more parmesan.