Rinse and pat dry kale leaves. Stack leaves and roll up like a cigar. Starting at the end, thinly slice "ribbons" of kale, like a wide chiffonade, and set aside in a large bowl.

Add the salt, olive oil and lemon juice to the kale-- depending on how much kale you have, I usually start with 1/4 teaspoon of salt and 2 tablespoons olive oil. You can always add more! Remember that you'll be adding salty breadcrumbs and parm cheese as well.

Using your hands, gently massage the dressing into the kale leaves. This method allows the kale to become very tender and allows you to use less dressing than you normally would on such a large kale salad. This usually takes 30-60 seconds of constant massaging.

Add the breadcrumbs and parmesan cheese, then toss together. Season as needed, with more salt and pepper once you add the cheese.