Cut the leaves off the tough kale stem. Briefly massage the leaves. Slice into ½-inch thick pieces. Rinse under cool water and dry.

In a large bowl, add the kale, tomatoes, almonds, and parmesan cheese.

In a medium bowl, whisk together lemon zest, lemon juice, parmesan cheese, mustard, pepper, and Italian seasonings.

Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.

To serve, add ½ cup of the dressing to the large bowl with the kale salad. Gently toss to combine. Garnish with sliced almonds, parmesan cheese, and freshly cracked black pepper. Serve with extra dressing on the side.