Garlic Parmesan Kale Salad (Printable Version)

Tender massaged kale with creamy garlic-Parmesan dressing and crunchy toasted breadcrumbs. Ready in 20 minutes.

# 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

→ Garnish

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 darken and become 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 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 allow to cool slightly.
04 - Pour garlic Parmesan dressing over the massaged kale and toss until evenly coated. Top with toasted breadcrumbs and shaved Parmesan.
05 - Transfer salad to serving plates immediately. Garnish with additional black pepper if desired.

# Expert Tips:

01 -
  • The massaging technique transforms bitter kale into tender, almost buttery greens that actually taste good.
  • Toasted breadcrumbs add an unexpected crunch that makes every bite feel indulgent.
  • This salad holds up beautifully for hours without wilting, perfect for meal prep or potlucks.
  • The garlic Parmesan dressing is so good you'll want to drizzle it on everything else in your fridge.
02 -
  • Don't skip the massaging step, it's the difference between chewy, bitter kale and tender, sweet greens that people actually want to eat.
  • Toast the breadcrumbs over medium heat and watch them closely, they go from golden to burnt in seconds.
  • Make the dressing first and let it sit while you prep the kale, the garlic mellows slightly and the flavors marry together.
03 -
  • Use a microplane to grate the Parmesan for the dressing, it dissolves better and gives a smoother texture than pre-grated cheese.
  • If your kale is extra tough, let it sit with the oil and salt for 5 minutes before massaging, it softens even faster.
  • Add a pinch of red pepper flakes to the breadcrumbs while toasting for a subtle kick that surprises in the best way.
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