Garlic Parmesan Kale Salad (Printable)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs. Ready in 20 minutes.

# What You Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, leaves torn (about 8 cups)
02 - 2 tablespoons extra-virgin olive oil
03 - 1/4 teaspoon kosher salt

→ Garlic Parmesan Dressing

04 - 1/4 cup mayonnaise
05 - 1/4 cup finely grated Parmesan cheese
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 large garlic clove, finely minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon Worcestershire sauce
10 - 1/4 teaspoon freshly ground black pepper

→ Toasted Breadcrumbs

11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon unsalted butter
13 - Pinch of salt

→ Garnish

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper to taste

# How To Make It:

01 - Place torn kale leaves in a large mixing bowl. Drizzle with olive oil and sprinkle with kosher salt. Massage the kale with clean hands for approximately 2-3 minutes until leaves darken and become tender. Set aside.
02 - In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and black pepper until smooth and well combined.
03 - In a small skillet over medium heat, melt butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2-3 minutes until golden brown and crisp. Remove from heat and allow to cool slightly.
04 - Pour garlic Parmesan dressing over massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates and garnish with additional freshly cracked black pepper if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The massaging trick turns tough kale into something you actually want to eat, not just tolerate.
  • Toasted breadcrumbs add the crunch that makes every bite satisfying instead of virtuous and boring.
  • The creamy garlic dressing clings to every leaf so you're not left with a puddle at the bottom of the bowl.
  • It holds up for hours without wilting, so you can make it ahead and not worry.
02 -
  • Don't skip massaging the kale or it will taste like you're chewing on garden clippings.
  • Toast the breadcrumbs until they're deeply golden, pale ones won't add the crunch you need.
  • Add the dressing right before serving if you're making it ahead, or the kale will get soggy.
03 -
  • Use a microplane to grate the Parmesan for the dressing so it melts in smoothly without clumps.
  • Taste the dressing before adding it to the kale, it should be bold because the kale will mellow it out.
  • If your kale is extra tough, let it sit with the oil and salt for 5 minutes before massaging, it makes the process easier.
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