Garlic Parmesan Kale Salad (Print View)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs. A vibrant, flavorful side dish.

# What You’ll Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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 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 (optional)

# Method:

01 - Place torn kale leaves in a large bowl. Drizzle with olive oil and sprinkle with kosher salt. Massage 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 allow to cool slightly.
04 - Pour garlic Parmesan dressing over massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer salad to serving plates and garnish with additional freshly cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The kale transforms from tough to silky in just a few minutes of massaging, making every bite tender and sweet.
  • Toasted breadcrumbs add the kind of crunch you'd expect from croutons, but better, because they soak up the creamy dressing.
  • It holds up beautifully for meal prep since the hearty greens don't wilt like lettuce would.
02 -
  • Don't skip massaging the kale, it's the difference between a salad that's tough and one that's actually enjoyable to eat.
  • Toast the breadcrumbs over medium heat and watch them closely, because they go from golden to burnt in seconds.
  • If you're making this ahead, keep the dressing and breadcrumbs separate until just before serving so everything stays crisp.
03 -
  • Use a microplane to grate the Parmesan super fine so it melts into the dressing instead of clumping.
  • If your kale is especially tough, let it sit with the oil and salt for a few extra minutes before massaging.
  • For an even richer dressing, add a tablespoon of sour cream or Greek yogurt along with the mayo.
Go Back