Strip the kale leaves from the stems and slice into thin ribbons.

Place the kale in a large bowl, drizzle with 1 tablespoon of the olive oil, and massage the leaves firmly with your hands for 1 to 2 minutes until they turn a darker green and feel soft instead of stiff.

Whisk the remaining olive oil, lemon juice, honey and salt in a small bowl until it looks pale and slightly thickened.

Segment the oranges and grapefruit over the bowl, catching the juice, by slicing between the membranes with a paring knife.

Add the citrus segments and pomegranate arils to the massaged kale.

Pour the dressing over the salad and toss gently to coat every ribbon of kale.

Shave the Parmesan over the top with a vegetable peeler just before serving.

Let the salad sit for 10 minutes before serving; massaged kale only gets better as it sits, unlike delicate lettuce.