Lemony Kale Salad with Parmesan Crisps

To make the parmesan crisps:

1. Preheat the oven to 400 degrees F.
2. Grate 5 tablespoons worth of aged parmesan cheese
3. Line a baking sheet with parchment paper
4. Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese
5. Bake for 5 to 8 minutes, or until browned and crispy.
6. Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad.

Prepare the salad:

1. Add the raw (or blanched) chopped kale to a medium-sized serving bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined.
3. Pour the dressing over the kale and toss until everything is well coated.
4. Add the parmesan crisps and serve with a poached, fried, or sunny side up egg.