Garlic Parmesan Kale Salad (Print View)

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

# What You’ll Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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 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 to taste

# 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.
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.
05 - Transfer to serving plates immediately and garnish with extra black pepper if desired.

# Expert Suggestions:

01 -
  • The kale gets tender and sweet after massaging, so it never tastes tough or chewy.
  • Toasted breadcrumbs add crunch that makes every bite feel satisfying, not just healthy.
  • The creamy garlic Parmesan dressing clings to every leaf without weighing it down.
  • It comes together in 20 minutes and holds up beautifully for an hour or two before serving.
02 -
  • Don't skip massaging the kale or it will taste bitter and tough no matter how good your dressing is.
  • Toast the breadcrumbs just before serving because they lose their crunch if they sit in the dressing too long.
  • Use freshly grated Parmesan instead of the pre shredded stuff, which has anti caking agents that make the dressing gritty.
03 -
  • Massage the kale until it reduces in volume by about half and turns a darker green, that's when you know it's ready.
  • Toast a double batch of breadcrumbs and keep extras in an airtight container for up to a week so you can make this salad anytime.
  • If your dressing feels too thick, whisk in a teaspoon of water or lemon juice to loosen it up.
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