Garlic Parmesan Kale Salad (Printable)

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

# What You'll Need:

→ Salad Base

01 - 1 large bunch curly kale (about 8 cups, stems removed, leaves torn)
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 and Serving

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper (optional)

# 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.
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 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 salad to serving plates immediately, garnished with extra black pepper if desired.

# Expert Suggestions:

01 -
  • The creamy garlic dressing makes kale taste like a treat instead of a chore.
  • Toasted breadcrumbs add a crunch that keeps every bite interesting.
  • It holds up beautifully in the fridge, so you can prep it ahead without it turning soggy.
  • Its filling enough to be lunch but light enough to serve alongside anything.
02 -
  • Massaging the kale is not optional, skipping it leaves you with a salad that's tough and unpleasant to chew.
  • Add the breadcrumbs right before serving or they'll absorb the dressing and turn soggy within minutes.
  • If your dressing tastes too thick, whisk in a teaspoon of water at a time until it's pourable but still creamy.
03 -
  • Use a microplane to grate the Parmesan for the dressing so it melts in completely without any grainy texture.
  • Toast extra breadcrumbs and keep them in a jar, they're perfect for sprinkling on pasta or roasted vegetables later in the week.
  • If you don't have Worcestershire sauce, a tiny splash of soy sauce works in a pinch for that savory depth.
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