Garlic Parmesan Kale Salad (Printable)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs. Vegetarian, easy to prepare.

# What you'll need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed and leaves torn (approximately 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, optional

# Preparation steps:

01 - Place torn kale leaves in a large bowl. Drizzle with olive oil and sprinkle with kosher salt. Massage the kale with clean hands for 2 to 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 the butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2 to 3 minutes until golden brown and crisp. Remove from heat and let cool slightly.
04 - Pour the garlic Parmesan dressing over the massaged kale and toss thoroughly to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately and garnish with additional cracked black pepper if desired.

# Expert advice:

01 -
  • The massaged kale turns silky and tender without any bitterness, even for people who swear they hate kale.
  • Toasted breadcrumbs add that satisfying crunch you'd normally miss in a leafy salad.
  • The creamy garlic Parmesan dressing clings to every leaf like it was made for it.
  • It comes together in 20 minutes but tastes like you put in way more effort.
02 -
  • Don't skip the massage step, it's the only thing standing between you and chewy, bitter kale that no one wants to eat.
  • Watch the breadcrumbs like a hawk once they start browning, because they go from golden to burnt in about 10 seconds flat.
  • If your dressing feels too thick, whisk in a teaspoon of water or lemon juice to loosen it up.
03 -
  • Use a microplane to grate the Parmesan for the dressing so it melts in smoothly without clumps.
  • Let the toasted breadcrumbs cool slightly before adding them to the salad so they stay crispy longer.
  • Taste the kale after massaging, if it still feels tough, give it another minute of work.
Go back