Combine the first 4 ingredients in a blender; puree until smooth. With processor running, slowly add olive oil, drop by drop, to make a creamy dressing. Transfer to a bowl and stir in 1/4 cup of Parmesan cheese. Season to taste with salt and pepper. Cover and chill.

Separate the egg white from the yolk of the hard-boiled egg. Press egg white through coarse-mesh strainer into a bowl with back of wooden spoon; scrape egg white from back of strainer into bowl. Repeat with egg yolk, using a clean strainer and bowl.

Toss kale and dressing in a large bowl to coat. Season again to taste with salt and pepper. Top with remaining Parmesan cheese and sieved egg.