Put garlic, anchovies, chipotle peppers, dijon mustard, egg yolk, and lemon juice in a blender and puree until smooth.
Slowly pour olive oil into the dressing, while continuing to blend, until you reach desired consistency. You may need a little less than ¼ cup.
Place chopped kale in a large bowl and drizzle Caesar dressing over it, trying to lightly coat as much kale as possible. Use your hands to gently massage the dressing into the kale for a more tender kale. Top salad with croutons and shredded parmesan cheese.