Salad Dressing: Crush garlic clove, place in olive oil for 10 minutes. Remove.
Squeeze lemon in small bowl, add vinegar, and slowly add in olive oil and salt and pepper.
Rinse kale, roughly chop and dry with salad spinner or paper towels.
Chop finely using a mezzaluna or chef's knife.
Toss with salad dressing, cheese, toasted almonds and crushed red pepper.
Season to taste with salt and pepper.
Top with very thin slices of Pecorino Romano, using sharp knife or mandolin