In a toaster oven or skillet, toast almonds with a small amount of olive oil until golden brown and fragrant. Set aside to cool.

In a bowl, combine lemon juice and one teaspoon salt. Slowly whisk in olive oil. Add chopped garlic and set aside.

Working in batches, tear the kale into bite-size pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)

Place chopped kale in a large bowl. Sprinkle surface with almonds and then with cheese. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Add freshly ground pepper to taste.