Remove the chorizo from it's casings. Place the chorizo meat in a pan on medium high heat and use a wooden spoon to break the meat into a crumbly consistency.
Leave the chorizo to cook for approximately 7 minutes, past the point of it being cooked through until it is a light brown colour and has a crispy texture.
In a tall container combine the egg yolk, lemon juice, balsamic, dijon, garlic, anchovy/capers, salt and pepper. Place the end of you immersion blender down to the bottom of the container and turn it on. Very very slowly drizzle in the olive oil and continue to blend until the dressing has emulsified and thickened. Alternatively you can use a large bowl and whisk to make the dressing by whisking vigorously. Taste the dressing and adjust the seasoning as needed. Set aside
Drizzle the kale with 1 tbsp of olive oil and gently massage the leaves to evenly distribute the oil over all of the leaves.
Heat a barbecue (or large grill pan) to high heat. Place the kale on the grill and leave to cook for just 1 to 2 minutes per side until tender and slightly charred on the edges. If using a grill pan you may need to work in batches cooking the kale.
Once the kale is all grilled, place the leaves on a cutting board and run a knife down either side of the stem to remove it. Roughly chop the kale leaves into bite sized pieces and place them in a large bowl.
Pour the dressing over the kale and toss until all of the kale is coated. Add in the crumbly chorizo and toss. Serve.