Garlic Parmesan Kale Salad (Print)

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

# Components:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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

→ Garnish

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper, optional

# Directions:

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 2 to 3 minutes until leaves become darker and tender. Set aside.
02 - In a small bowl, whisk together mayonnaise, grated Parmesan cheese, fresh 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 unsalted 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 thoroughly to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately. Garnish with additional freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • The massaging step sounds weird but genuinely makes kale taste less bitter and way more tender.
  • You get that satisfying crunch from buttery breadcrumbs without deep frying anything.
  • It holds up in the fridge better than most salads, so leftovers actually improve overnight.
  • The garlic Parmesan dressing is creamy enough to feel indulgent but bright enough to keep things fresh.
02 -
  • Do not skip the massaging step or your kale will taste like you are chewing on a hedge.
  • Toast the breadcrumbs just until golden, not deep brown, or they will taste bitter instead of nutty.
  • Add the dressing right before serving if you are making this ahead, otherwise the kale gets soggy.
03 -
  • Use a microplane to grate the Parmesan directly into the dressing for the smoothest texture.
  • If your kale is especially tough, let it sit with the oil and salt for five minutes before massaging.
  • Save any leftover dressing in a jar for up to a week, it is great on roasted vegetables or as a dip.
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