1. Place all ingredients except the kale in a jar. Shake well. Let dressing marinate for at least 2-3 hours prior to using. Store in refrigerator. Note that depending on how long you store the dressing in the fridge, the olive oil can harden at cold temperatures.
2. Wash and de-stem kale with kitchen shears. Pat dry with a towel.
3. Tightly roll kale leaves and thinly chop ribbons of kale.
4. Pour dressing on kale.

Note: At first, it will seem like all of the kale will be too much for one bowl. No worries, it shrinks! I use two bowls to make the salad. I’ll put half the chopped kale in one and the rest of the chopped kale in the other. Then I split the Caesar dressing between the two bowls.  Once the kale shrinks down a bit, I’ll combine everything in one bowl.