Kale Kelp Salad

One bunch of Kale
1/2 cup dried Kelp
3 large Carrots
1/4 cup Almonds

Dressing:
3 dried ancho Chilies
2 cloves of Garlic
1 lime
1 egg yolk Room temperature
3/4 cup olive oil plus 1/2 cup
Salt to taste

In separate bowls submerse the ancho chilies and the kelp in boiling water. Cover each with a plate and leave to rehydrate.
Wash, dry and remove the stem from each kale leaf. Place about 5 leaves on top of each other and roll them up so that they look like a cigar. Hold tight and slice 1/2 in sections off of the roll. continue until all leaves have been cut in this fashion ( chiffonade is the term). Toss into a mixing bowl
Either great, shave or julian the carrots. Toss into the mixing bowl along with the almonds
Slice the hydrated kelp in a similar fashion to the kale and add to the bowl
The Dressing:
This dressing doesn't need to be used nor does the egg if it is, but this is how I made the salad.
With the back of a knife remove the flesh from the skin of the hydrated ancho chilies. Discard the Skin. Crush the garlic salt and chilies together and add the squeezed lime juice.
In a separate bowl whisk the egg yolk together with the oil a few drops at a time until it is thick like mayo. Slowly whisk in the lime chili mix until the dressing is smooth. Add more oil at this point if necessary.
Toss with the salad and serve.