1 tablespoon lemon zestJuice of 1 lemon1/4 cup extra-virgin olive oil8 cups coarsely chopped kale, ribs removed1/2 cup shaved Parmesan cheese1/3 cup toasted blanched hazelnuts, coarsely choppedCoarse salt and freshly ground black pepper
In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.