Garlic Parmesan Kale Salad (Printable Format)

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

# What's Needed:

→ 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

# How To Make It:

01 - Place torn kale leaves in a large bowl. Drizzle with olive oil and sprinkle with kosher salt. Massage kale with clean hands for 2 to 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 and well combined.
03 - In a small skillet over medium heat, melt butter. Add panko breadcrumbs and salt. Stir constantly for 2 to 3 minutes until golden brown and crisp. Transfer to a plate and cool slightly.
04 - Pour garlic Parmesan dressing over massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan.
05 - Serve immediately and garnish with additional black pepper if desired.

# Expert Advice:

01 -
  • The creamy garlic Parmesan dressing clings to every leaf without weighing it down.
  • Toasted breadcrumbs add a buttery crunch that makes you forget you're eating something healthy.
  • It holds up beautifully for hours, so you can prep it ahead without wilting worries.
  • Even people who claim to hate kale ask for seconds once they try it.
02 -
  • Don't skip massaging the kale or it will be tough and bitter, those 2 minutes make all the difference.
  • Toast the breadcrumbs on medium heat and watch them closely, they go from golden to burnt in seconds.
  • Add the dressing just before serving if you're prepping ahead, or the breadcrumbs will get soggy.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin, delicate curls that look restaurant-quality.
  • If your kale feels extra tough, massage it a little longer and let it sit for 10 minutes before dressing.
  • Toast extra breadcrumbs and keep them on hand, they're perfect for sprinkling on soups and pastas too.
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