Garlic Parmesan Kale Salad (Printable)

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

# 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 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 Steps:

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 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 to 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 and garnish with additional black pepper if desired.

# Expert Tips:

01 -
  • The massage technique turns kale from chewy to tender in minutes, no cooking required.
  • Crunchy buttery breadcrumbs add the kind of texture that makes you forget you're eating something healthy.
  • The garlic Parmesan dressing is creamy and bold enough to make kale taste like an indulgence, not a duty.
  • It holds up beautifully for hours without wilting, so you can make it ahead for lunch or potlucks.
02 -
  • Don't skip the massaging step, it's the difference between a salad that's tough and one that's actually enjoyable to eat.
  • Toast the breadcrumbs over medium heat and watch them closely, they go from perfect to burnt in about ten seconds.
  • Add the dressing just before serving if you're making this ahead, it keeps the kale from getting soggy.
03 -
  • Use a microplane to grate the Parmesan for the dressing, it melts in seamlessly and creates a silky texture.
  • If your kale feels especially tough, add a tiny splash of lemon juice while massaging to help break it down faster.
  • Make a double batch of the toasted breadcrumbs and keep them in an airtight container, they're amazing on pasta, soups, and roasted vegetables.
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