1 bunch of kale (washed, stemmed, then shredded)
1 carrot, shredded into ribbons with a peeler
1/2 c finely grated Grana Padano or other salty Italian cheese
1/3 c pine nuts, toasted (or try hazelnuts or almonds, also toasted)
1/4 c dried cranberries
Heat the olive oil gently in a small frying pan, once shimmering, add the anchovies and heat through, whisk gently until they start to break up.
Once the anchovies have sort of dissolved in the oil and smell nutty, turn off the heat and add the garlic, red pepper flakes, and cracked black pepper.
In a large bowl, toss the kale with the warm oil and the juice of 2 lemons (1/3 to 1/2c) until coated, but not drowned, then toss with half the cheese, half the nuts, half the cranberries, and all of the carrot ribbons.
Let the dressed salad sit for at least 5 minutes then the serve sprinkled with the remainder of the cheese, nuts and cranberries.