Prepare kale by tearing leaves from the stems. Chop the kale into small strips/pieces. Place in a large salad bowl.
Grate parmesan cheese. Set aside.
Prepare the dressing by adding the lemon juice, Greek yogurt, garlic, truffle oil, olive oil, and salt & pepper to a small bowl, and then whisking the ingredients until smooth.
Add the parmesan to the salad bowl and then toss the kale and parmesan with the dressing.
I recommend covering the salad and letting it sit in the fridge for at least an hour prior to serving, but this isn't necessary.
Notes
Makes 2 entree sized salads or 4 appetizer/side salads.