Garlic Parmesan Kale Salad (Printable)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs topping.

# What You 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 (optional)

# Step-by-Step:

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 cool slightly.
04 - Pour the garlic Parmesan dressing over the massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer to serving plates immediately and garnish with additional freshly cracked black pepper if desired.

# Expert Suggestions:

01 -
  • The massaging trick turns tough kale into something silky and almost sweet.
  • That garlicky Parmesan dressing clings to every leaf without being heavy.
  • Toasted breadcrumbs add crunch and make it feel like more than just a salad.
  • It comes together in twenty minutes, most of which is just tossing things in bowls.
02 -
  • If you don't massage the kale long enough, it stays chewy and bitter, so give it a full two or three minutes even if your hands get tired.
  • Toast the breadcrumbs on medium heat and watch them closely, they go from perfect to burnt in about ten seconds.
  • The dressing thickens as it sits, so if you make it ahead, whisk in a teaspoon of water before tossing it with the kale.
03 -
  • Use a microplane to grate the Parmesan for the dressing so it melts in completely and doesn't leave little chunks.
  • If your kale is really tough, let it sit with the oil and salt for five minutes before you start massaging, it'll soften faster.
  • Make a double batch of the toasted breadcrumbs and keep them around, they're great on pasta, soup, or roasted vegetables.
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