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The following recipe was first featured in Boston Organics Newsletter number 20 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_20.html.
Salad:
1 bunch curly kale, chopped thinly 1 cup pine nuts (no need to toast) 1 cup shredded parmesan cheese
salt and pepper, to taste
Dressing: 1 lemon, juiced
½ cup olive oil
Wash and dry the kale. Remove the stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens.
In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously.
Add the pine nuts and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper, as needed.
Adapted from Taste Spotting (Find the original online at http://www.tastespotting.com/detail/139670/Raw-Kale-Salad-with-Parmesan-and-Lemon-Olive-Oil-Dressing)