For dressing: combine one small tin anchovies (8-10 pieces), one clove of garlic, two tablespoons of dijon mustard, and the juice of one lemon. Once combined, slowly add olive oil and keep blending until it makes a creamy dressing texture. Mix in a quarter cup of parmesan, along with salt and pepper to taste, and store in the fridge while you prep the salad.
For salad: separate kale leaves from the stems (use the stems in a stir fry or in your pesto). Roughly chop thin slivers, less than half an inch wide. Add other sturdy ingredients you like, such as fresh croutons, radishes, cucumbers, shrimp. Dress in advance of serving – kale does well when it gets to sit in dressing for a while, unlike many other salad bases (but leave out the croutons and shrimp until just before you serve it!).