Garlic Parmesan Kale Salad (Printable)

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

# What You'll Need:

→ 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 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)

# How To Make It:

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 darken and soften. 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 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 immediately. Garnish with additional freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • The massaging trick transforms tough kale into something silky and tender without any cooking.
  • That creamy garlic dressing clings to every leaf and makes you forget youre eating something healthy.
  • Toasted breadcrumbs add the kind of crunch that keeps you coming back for one more bite.
  • It takes twenty minutes total and feels fancy enough for company but easy enough for a Tuesday.
02 -
  • Dont skip the massaging step, it genuinely transforms the kale from chewy and bitter to tender and mild.
  • Toast the breadcrumbs on medium heat and watch them closely, they go from perfect to burnt in about thirty seconds.
  • If you dress the salad too far in advance, the kale will wilt and the breadcrumbs will lose their crunch, so wait until just before serving.
03 -
  • Use the finest grater you have for the Parmesan in the dressing so it melts in smoothly without any grainy bits.
  • If your kale seems especially tough, add an extra minute of massaging and a bit more olive oil until it really softens.
  • Make extra toasted breadcrumbs and keep them in a jar, theyre incredible on pasta, soups, or scrambled eggs.
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