Raw Tuscan Kale Salad w/ dressing

1 bunch Tuscan kale (i.e. black or lacinato)
2 thin slices bread or breadcrumbs

dressing:
1/4 cup, or small handful, grated pecorino cheese or parmesan
1/2 garlic clove
1/4 teaspoon salt, plus a pinch
3 tablespoons evoo
freshly squeezed of one lemon juice
1/8 teaspoon red pepper flakes

directions:
trim the bottom few inches off the kale stems and discard. Toast the bread and tear into small pieces, or pulse in food processor. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons evoo, lemon juice, pinch of salt, pepper flakes, black pepper and whisk to combine. Pour the dressing over the kale and toss