Kale Caesar Salad

Salad
1 bunch kale (curly kind)
Cherry or Grape tomatoes - halved
Croutons (optional)
Parmesan cheese

Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic - minced
6 anchovy fillets, packed in oil
1 tsp dijon mustard
1/4 cup parmesan cheese

1.  The Kale.  Pull the leaves from the stem and tear into bite size pieces.   To clean, kale can be rather dirty.  I fill the bowl of my salad spinner with water and let kale soak for a few minutes.  Spin dry in salad spinner. (Optional: chop kale finely so it is more like a slaw than a salad, this would be done after cleaning and drying)
2.  Make Dressing.  In a food processor, add everything in the dressing except the parmesan cheese.  Process in the food processor until smooth.  At this point, I generally pour the dressing into whatever lidded container it will be stored in.  Add the cheese and shake well.  Chill until ready to serve.
3.  Assemble the salad.  Mix the kale with prepared dressing, generally 2 or 3 tablespoons.  Garnish with tomatoes (and croutons if you are using) and sprinkle with parmesan cheese.