Garlic Parmesan Kale Salad (Printable Version)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy breadcrumbs. A vibrant, easy side or light meal.

# 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 fresh 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

→ Finishing

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

# How to Prepare:

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 fully 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 allow to cool slightly.
04 - Pour the garlic Parmesan dressing over the massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately and garnish with additional freshly cracked black pepper if desired.

# Expert Suggestions:

01 -
  • The massaging step transforms bitter kale into something tender and almost sweet, no fancy equipment needed.
  • Toasted breadcrumbs add that perfect crunch that makes every bite feel indulgent instead of virtuous.
  • You can prep the components ahead and toss everything together right before serving so it stays crisp.
  • It works as a main dish with protein or a side that actually steals the show from the entree.
02 -
  • Don't skip the massaging step, it's the difference between tough, chewy kale and something you actually want to eat.
  • Toast the breadcrumbs just until golden, they'll continue to darken slightly after you remove them from the heat.
  • Dress the salad right before serving or the breadcrumbs will lose their crunch and turn soggy.
03 -
  • Use the finest grater you have for the Parmesan in the dressing so it melts in completely and doesn't clump.
  • If your kale is especially tough, let it sit with the oil and salt for 5 minutes before massaging to give it a head start.
  • Save a few breadcrumbs to sprinkle on individual servings so guests get that fresh crunch with every bite.
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