Garlic Parmesan Kale Salad (Printable)

Tender massaged kale with creamy garlic-Parmesan dressing, crispy toasted breadcrumbs, and shaved Parmesan cheese.

# 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 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

→ Finishing

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper to taste

# How-To 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 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 the mixture reaches a smooth, creamy consistency.
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 thoroughly to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer salad to serving plates and garnish with additional cracked black pepper as desired. Serve immediately.

# Expert Advice:

01 -
  • It turns kale into something you actually want to eat, tender and flavorful instead of tough and bitter.
  • The toasted breadcrumbs add a satisfying crunch that makes every bite feel indulgent.
  • It comes together in 20 minutes and holds up well, so you can prep it ahead without it getting soggy.
  • The garlic Parmesan dressing is so good you will want to drizzle it on everything.
02 -
  • Do not skip massaging the kale, it is the step that transforms tough leaves into something tender and pleasant to eat.
  • Toast the breadcrumbs over medium heat and watch them closely, they go from golden to burnt in seconds.
  • If the dressing feels too thick, add a teaspoon of water or lemon juice to loosen it up before tossing.
03 -
  • Use freshly grated Parmesan instead of pre-grated, it melts into the dressing better and tastes sharper and more flavorful.
  • If you want a lighter version, swap the mayo for Greek yogurt and add an extra squeeze of lemon to balance the tang.
  • Toast extra breadcrumbs and keep them in an airtight container, they are great sprinkled on soups, pastas, or roasted vegetables.
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