Garlic Parmesan Kale Salad (Printable)

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

# 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)

# Cooking 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 2-3 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 the butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2-3 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 coat evenly. Top with toasted breadcrumbs and shaved Parmesan.
05 - Transfer to serving plates immediately. Garnish with additional cracked black pepper if desired.

# Expert advice:

01 -
  • The kale becomes tender and almost sweet after a good massage, nothing like the tough raw leaves you might expect.
  • Toasted breadcrumbs give you that satisfying crunch without frying anything or adding heaviness.
  • The garlic Parmesan dressing is creamy and tangy, coating every leaf without drowning the greens.
  • It takes only 20 minutes start to finish, and you can prep it while something else is in the oven.
02 -
  • If you skip the massage step, the kale will be too tough and bitter, it really does make all the difference.
  • Toast the breadcrumbs in butter, not oil, because butter gives them a richer flavor and helps them brown more evenly.
  • Add the dressing just before serving or the kale will wilt too much and the breadcrumbs will get soggy.
03 -
  • Use a microplane to grate the Parmesan for the dressing, it melts in smoothly instead of clumping.
  • If your kale is especially tough, let it sit with the oil and salt for five minutes before massaging, it'll soften faster.
  • Toast extra breadcrumbs and store them in an airtight container, they're great on soups, pastas, or scrambled eggs.
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