Garlic Parmesan Kale Salad (Printable)

Tender massaged kale tossed in creamy garlic-Parmesan dressing with crunchy toasted breadcrumbs. Vegetarian and ready in 20 minutes.

# What You’ll Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed and 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 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 Breadcrumb Topping

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

# Directions:

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 2-3 minutes until leaves become darker and 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 butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2-3 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 or bowls. Garnish with additional black pepper if desired and serve immediately.

# Expert Tips:

01 -
  • Massaging the kale transforms it from tough and bitter to tender and almost sweet.
  • The creamy garlic Parmesan dressing clings to every leaf without weighing it down.
  • Toasted breadcrumbs add an addictive crunch that makes this salad feel indulgent.
  • It comes together in twenty minutes but tastes like you spent all afternoon on it.
02 -
  • Don't skip the massaging step, it's the difference between chewy, bitter kale and tender, delicious greens.
  • Toast the breadcrumbs in butter instead of oil, the butter adds richness and helps them brown more evenly.
  • Add the dressing just before serving or the kale will wilt and the breadcrumbs will get soggy.
03 -
  • Make the dressing a day ahead and store it in the fridge, the flavors will meld and taste even better.
  • If you have leftover salad, store the kale and dressing separately so it doesn't get soggy overnight.
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the salad for the prettiest presentation.
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