Garlic Parmesan Kale Salad (Printable)

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

# 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 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, optional

# 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 tender and darkened in color. 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 reaches a smooth consistency.
03 - In a small skillet over medium heat, melt the 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 the garlic Parmesan dressing over the massaged kale and toss to ensure even coating. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately and garnish with additional cracked black pepper if desired.

# Expert Hints:

01 -
  • The kale transforms from tough to silky with just a few minutes of hands on work.
  • That garlic Parmesan dressing clings to every leaf and tastes like the best Caesar you never had.
  • Toasted breadcrumbs add the kind of crunch that makes you forget youre eating something healthy.
  • It comes together in twenty minutes and feels fancy enough for company.
02 -
  • Massaging the kale really does matter, it breaks down the tough fibers and makes the leaves sweet and tender instead of chewy and bitter.
  • Toast the breadcrumbs just before serving or they'll lose their crunch if they sit in the dressing too long.
  • If your dressing feels too thick, add a teaspoon of water or lemon juice to loosen it up.
03 -
  • Use a microplane to grate the Parmesan so it melts seamlessly into the dressing.
  • Taste the dressing before you toss it, everyone's garlic and lemon tolerance is different, and you can adjust before it's too late.
  • If you don't have panko, tear up a slice of good bread and toast the pieces in butter, it's even better.
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