Garlic Parmesan Kale Salad (Printable version)

Tender massaged kale tossed with creamy garlic-Parmesan dressing, topped with crispy breadcrumbs and shaved cheese.

# What You Need:

→ Kale Base

01 - 1 large bunch curly kale, about 8 cups, stems removed and leaves torn
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

→ Finishing

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 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 well combined.
03 - In a small skillet over medium heat, melt the butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2-3 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 to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates and garnish with extra freshly cracked black pepper if desired. Serve immediately while breadcrumbs are still warm and crispy.

# Expert Advice:

01 -
  • The massaging technique transforms kale from chewy to tender in just three minutes.
  • Toasted breadcrumbs add a satisfying crunch that makes every bite feel indulgent.
  • The garlic Parmesan dressing is creamy enough to feel like comfort food but light enough for lunch.
  • It holds up well for hours, so you can prep it in the morning and eat it later without wilting.
02 -
  • Don't skip the massaging step or the kale will be tough and unpleasant to eat.
  • Toast the breadcrumbs over medium heat and watch them closely, they go from golden to burnt in seconds.
  • Use freshly grated Parmesan in the dressing, pre-grated cheese won't dissolve and the texture will be gritty.
  • If the dressing seems too thick, whisk in a teaspoon of water or lemon juice to loosen it up.
03 -
  • Use a microplane to grate the garlic into the dressing for a smoother texture without chunks.
  • Add a pinch of red pepper flakes to the breadcrumbs while toasting for a subtle heat that surprises people.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on roasted vegetables and grain bowls too.
  • If you want a dairy-free version, swap nutritional yeast for Parmesan and use vegan mayo.
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