Garlic Parmesan Kale Salad (Printable)

Tender massaged kale tossed with creamy garlic-Parmesan dressing and topped with crunchy toasted breadcrumbs.

# Ingredient List:

→ 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

→ For Serving

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

# Directions:

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 to 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.
03 - In a small skillet over medium heat, melt the butter. Add panko breadcrumbs and a pinch of salt. Stir constantly for 2 to 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 to coat evenly. Top with toasted breadcrumbs and shaved Parmesan.
05 - Transfer to serving plates immediately and garnish with extra black pepper if desired.

# Expert Advice:

01 -
  • The kale becomes tender and silky after massaging, so you skip that chewy bitterness entirely.
  • The garlic Parmesan dressing is creamy and tangy without feeling heavy or overdressed.
  • Toasted breadcrumbs add a buttery crunch that makes every bite feel satisfying and complete.
  • It comes together in twenty minutes and tastes like you put in way more effort than you did.
02 -
  • Dont skip massaging the kale, it truly changes the texture and makes the salad enjoyable instead of a chore to chew.
  • Toast the breadcrumbs on medium heat and watch them closely, they can go from golden to burnt in seconds.
  • Add the dressing right before serving if you want leftovers, dressed kale wilts quickly and loses its fresh bite.
03 -
  • Make the dressing the night before and let it sit in the fridge, the garlic mellows and the flavors blend together beautifully.
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the salad for the prettiest presentation.
  • If your kale feels especially tough, add a tablespoon of lemon juice while massaging to help break it down faster.
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