Garlic Parmesan Kale Salad (Print Version)

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

# What You'll 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 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 to taste

# How To Make It:

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 darker and 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 cheese.
05 - Transfer to serving plates and garnish with additional freshly cracked black pepper if desired. Serve immediately.

# Expert Tips:

01 -
  • The massaging step makes kale tender enough to eat raw without any bitterness.
  • Toasted breadcrumbs add crunch that keeps you reaching for more.
  • Its filling enough to be lunch but light enough to serve alongside anything.
  • The dressing clings to every leaf and tastes like Caesar without the anchovy fuss.
02 -
  • Dont skip the massaging step or the kale will taste like bitter cardboard no matter how good your dressing is.
  • If your breadcrumbs get soggy, toast a fresh batch just before serving and sprinkle them on top.
  • The dressing thickens as it sits, so loosen it with a teaspoon of water if you make it ahead.
03 -
  • Use the stalks you removed from the kale to make vegetable stock, they have tons of flavor.
  • If your hands smell like garlic after mincing, rub them on stainless steel under cold water to neutralize the odor.
  • For a dairy free version, swap Parmesan for nutritional yeast and use vegan mayo.
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