Garlic Parmesan Kale Salad (Printable)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs. Ready in 20 minutes.

# 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, 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 the kale with clean hands for 2-3 minutes until leaves become tender and darken. 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, stirring constantly for 2-3 minutes until golden brown and crisp. Remove from heat and let cool slightly.
04 - Pour the garlic Parmesan dressing over the massaged kale and toss thoroughly to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates and garnish with additional freshly cracked black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The massaged kale trick transforms a chewy, raw green into something tender and almost buttery without any cooking.
  • Toasted breadcrumbs add a satisfying crunch that makes every bite feel indulgent, even though it's mostly greens.
  • The garlic Parmesan dressing is creamy and bold enough to make you forget you're eating something healthy.
  • It comes together in twenty minutes and holds up well in the fridge, so you can prep it ahead without it turning soggy.
02 -
  • Don't skip massaging the kale, it's the difference between a salad that's tough and one that's silky and easy to eat.
  • Toast the breadcrumbs on medium heat and keep stirring, they go from golden to burnt in seconds if you walk away.
  • Add the dressing just before serving if you're making this ahead, otherwise the kale will wilt and lose its texture.
03 -
  • Use your hands to toss the salad after adding the dressing, it coats the kale more evenly than tongs ever could.
  • Let the toasted breadcrumbs cool for a minute before adding them, they'll stay crunchier and won't wilt the greens.
  • If you're serving this to guests, plate it family-style in a wide, shallow bowl so the breadcrumbs and cheese sit on top like a crown.
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