FOR THE SALAD & DRESSING:
2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
1 cup pecan halves, toasted
1.5 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt

Read more: http://ohsheglows.com/2013/11/25/the-best-shredded...