Easy Kale Salad #2

We are going to be working outside today, so I thought it would be nice to make a salad that needs a little time to sit and develop its flavors. That way, it will be perfect to eat when we are ready to eat it. This salad is similar to one I posted earlier, but without the components that make the other salad sweet (balsamic, honey, and dried fruit). Here, the flavors are tart and garlicky.

Easy Kale Salad #2
1 large bunch Italian kale, sliced into ribbons
4 carrots, grated or shredded
2 cloves garlic, chopped
juice of one lemon
salt
pepper
olive oil
1/2 cup walnuts, toasted and chopped
handful of grated parmesan cheese

Place chopped garlic in a large bowl. Top with a pinch of salt and some fresh pepper. Add lemon juice and stir. Slowly add oil oil in a stream, whisking as you go.  You want the dressing to be light and tart, so I usually go pretty light on the oil. Taste, add more salt and pepper (and oil) if desired.  Add carrots and kale to bowl. Mix with dressing, using your hand to massage the kale a little. Stir in the walnuts and parmesan. Cover and refrigerate, letting the salad sit for at least twenty minutes before eating.