Lemony Kale Salad

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil
• 1 to 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, pressed or minced
• Several twists of freshly ground black pepper
• Pinch of red pepper flakes (optional)
• 1 medium -to-large bunch of Tuscan kale (8 ounces)
• ⅛ teaspoon fine salt
• ½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese