Garlic Parmesan Kale Salad (Printable Version)

Tender massaged kale with creamy garlic-Parmesan dressing, toasted breadcrumbs, and shaved Parmesan. Vegetarian, easy, and 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 and Serving

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper to taste

# Directions:

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 darken and become 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 fully combined.
03 - In a small skillet over medium heat, melt butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2 to 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 thoroughly to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plate or bowl. Garnish with additional freshly cracked black pepper if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The massage technique turns tough kale tender and sweet without any cooking.
  • Garlic Parmesan dressing clings to every leaf and tastes like the best Caesar without the anchovy fuss.
  • Toasted breadcrumbs add that crispy crunch that makes you go back for another forkful.
  • It holds up for hours without wilting, so you can prep it ahead for potlucks or meal prep.
02 -
  • Massage the kale long enough or it will still taste bitter and feel tough, give it a full 2 to 3 minutes.
  • Toast the breadcrumbs right before serving and add them at the last second so they don't get soggy.
  • If the dressing feels too thick, whisk in a teaspoon of water or lemon juice to loosen it up.
03 -
  • Use a microplane to grate the garlic and Parmesan super fine so they blend seamlessly into the dressing.
  • If your kale is especially tough or bitter, let it sit with the oil and salt for 5 minutes before massaging.
  • Add the breadcrumbs in stages so some stay on top and crispy while others mix in and soak up the dressing.
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