Garlic Parmesan Kale Salad (Printer-friendly)

Vibrant kale salad with creamy garlic-Parmesan dressing and toasted breadcrumbs. Ready in 20 minutes, serves 4.

# 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 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

→ Serving

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

# 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 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 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, garnishing with additional black pepper if desired.

# Expert Advice:

01 -
  • The massaging trick transforms tough kale into something silky and actually enjoyable to eat.
  • That garlicky Parmesan dressing tastes like the best Caesar but feels lighter and brighter.
  • Toasted breadcrumbs give you all the satisfaction of croutons without the sogginess.
  • It comes together in twenty minutes and uses ingredients you probably already have.
02 -
  • Dont skip the massaging step, it turns kale from chewy and bitter into something tender and almost sweet.
  • Toast the breadcrumbs just before serving so they stay crunchy, they lose their magic if they sit too long.
  • If the dressing seems thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
03 -
  • Use the finest grater you have for the Parmesan in the dressing so it melts in completely and does not clump.
  • Taste the kale after massaging, if it still feels tough, give it another minute of kneading with a bit more oil.
  • Toast extra breadcrumbs and keep them on hand, they are amazing on pasta, soups, and roasted vegetables too.
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