Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1⁄16 inch, ribbons (this is called a chiffonade). Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.

Mix the dressing ingredients together and blend with an immersion blender.

Add the remaining ingredients to the kale just before serving.

When ready to serve, pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this, to be efficient). Taste and adjust with more parmesan, salt, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Shower with more cheese and a few pumpkin seeds.