Garlic Parmesan Kale Salad (Printable Version)

Tender kale dressed in creamy garlic-Parmesan with toasted breadcrumbs for added crunch.

# What You’ll Need:

→ Salad

01 - 1 large bunch curly kale (approximately 8 cups, stems removed, 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

→ For Serving

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper (optional)

# Step-by-Step Guide:

01 - Place torn kale leaves into a large bowl, drizzle with olive oil, and sprinkle kosher salt. Massage with clean hands for 2 to 3 minutes until the leaves become darker and tender. Set aside.
02 - Combine mayonnaise, grated Parmesan, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and black pepper in a small bowl. Whisk until smooth.
03 - Melt butter in a small skillet over medium heat. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2 to 3 minutes until golden 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 - Serve immediately, optionally garnished with freshly cracked black pepper.

# Additional Tips::

01 -
  • The massaged kale gets silky without any cooking, so it's genuinely quick and surprisingly satisfying.
  • That garlic-Parmesan dressing tastes expensive and restaurant-quality but comes together in under a minute.
02 -
  • Don't skip the massage step, even though it feels a little silly at first, because it's what actually breaks down the kale's fibers and makes it edible and delicious.
  • Make the breadcrumbs last because they'll lose their crunch if they sit in the dressing for more than a few minutes.
03 -
  • Toast your breadcrumbs in a dry skillet first before adding butter, and they'll stay crunchier longer.
  • Make extra dressing because once you taste how good it is, you'll want it on everything.
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