Garlic Parmesan Kale Salad (Print View)

Tender massaged kale with creamy garlic-Parmesan dressing, crunchy toasted breadcrumbs, and shaved Parmesan. Vegetarian and ready in 20 minutes.

# Components:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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

→ Garnish

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

# 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 2-3 minutes until leaves darken and soften. 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 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 garlic Parmesan dressing over the massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Serve immediately, garnished with additional black pepper if desired.

# Expert Advice:

01 -
  • Massaging the kale transforms it from chewy to tender in just a few minutes, no cooking required.
  • The garlic Parmesan dressing is creamy and bold without being heavy.
  • Toasted breadcrumbs add a satisfying crunch that makes this salad feel indulgent.
  • It comes together in 20 minutes and works as a side or a light main dish.
02 -
  • Massage the kale thoroughly or it will stay tough and bitter—your hands should feel slightly oily when you're done.
  • Toast the breadcrumbs over medium heat, not high, so they brown evenly without scorching.
  • Add the breadcrumbs right before serving or they'll soak up the dressing and lose their crunch.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin curls that look restaurant-quality.
  • If the dressing feels too thick, whisk in a teaspoon of water or lemon juice to loosen it up.
  • For a vegan version, swap the mayo for cashew cream and use nutritional yeast instead of Parmesan.
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