Garlic Parmesan Kale Salad (Printable)

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

# Ingredient List:

→ Salad Base

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

# How-To Steps:

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 to 3 minutes until leaves become darker and more 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 the mixture is smooth and well combined.
03 - In a small skillet over medium heat, melt the butter. Add panko breadcrumbs and a pinch of salt, stirring 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 to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately and garnish with additional cracked black pepper if desired.

# Expert Advice:

01 -
  • The massage trick transforms tough kale into silky, tender greens that soak up every bit of dressing.
  • Toasted breadcrumbs bring a satisfying crunch that makes each bite feel complete.
  • It comes together in twenty minutes but tastes like you spent an hour in the kitchen.
  • The garlic Parmesan dressing is so good you'll want to drizzle it on everything.
02 -
  • Don't skip the massage, it's the difference between tough, bitter kale and tender greens that actually taste good.
  • Watch the breadcrumbs like a hawk because they go from golden to burnt in seconds.
  • Make the dressing right before you need it so the garlic stays bright and the lemon juice doesn't sit too long.
03 -
  • Massage the kale longer than you think you need to, three full minutes makes a noticeable difference in texture.
  • Use a microplane to grate the Parmesan for the dressing so it dissolves completely and doesn't clump.
  • Toast extra breadcrumbs and keep them in a jar, they're great on soups, pastas, and roasted vegetables all week long.
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