Garlic Parmesan Kale Salad (Printable)

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

# What You'll Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed and 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 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

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 well 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 cool slightly.
04 - Pour garlic Parmesan dressing over massaged kale and toss until evenly coated. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer salad to serving plates immediately. Garnish with additional cracked black pepper if desired.

# Expert Advice:

01 -
  • The massaged kale becomes silky and tender, losing all bitterness without any cooking required.
  • Toasted breadcrumbs add an irresistible crunch that makes every bite feel special.
  • The garlic Parmesan dressing is creamy and bold, turning a simple green into something youll want seconds of.
  • It comes together in under twenty minutes, perfect for busy weeknights or last minute gatherings.
02 -
  • Do not skip massaging the kale, as it truly transforms the texture from tough and bitter to tender and sweet.
  • Toast the breadcrumbs over medium heat and stir constantly, because they go from golden to burnt in seconds.
  • Dress the salad just before serving to keep the breadcrumbs from getting soggy and losing their delightful crunch.
03 -
  • Use the finest grater you have for the Parmesan in the dressing so it melts smoothly and does not clump.
  • If your kale feels especially tough, let it sit with the olive oil and salt for five minutes before massaging to soften it even more.
  • Taste the dressing before tossing and adjust the lemon or garlic to match your preference, because balance is everything.
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