Garlic Parmesan Kale Salad (Print Version)

Vibrant kale salad with creamy garlic-Parmesan dressing and crunchy toasted breadcrumbs. A tender, flavorful side or light meal.

# What You'll Need:

→ Salad Base

01 - 1 large bunch curly kale, stems removed, 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 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 to taste

# Step-by-Step Guide:

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.
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. Garnish with extra black pepper if desired.

# Top Tips:

01 -
  • The kale transforms from chewy to tender with just a few minutes of massaging, making it surprisingly pleasant to eat raw.
  • The garlic Parmesan dressing is creamy and bold without feeling heavy, balancing richness with bright lemon.
  • Toasted breadcrumbs add a satisfying crunch that makes every bite feel more exciting than your average salad.
  • It comes together in 20 minutes and holds up well for a few hours, so it's ideal for potlucks or meal prep.
02 -
  • Don't skip the massaging step or your kale will taste like chewing paper; those few minutes make all the difference.
  • Toast the breadcrumbs over medium heat and watch them closely because they go from golden to burnt in seconds.
  • If you're making this ahead, keep the dressing and breadcrumbs separate until just before serving so nothing gets soggy.
03 -
  • Use a microplane or the finest side of your grater for the Parmesan in the dressing so it melts into the mayo instead of clumping.
  • If your kale feels especially tough, let it sit with the oil and salt for 5 minutes before massaging to give it a head start.
  • Make a double batch of the toasted breadcrumbs and keep them in an airtight container; they're amazing on pasta, soups, and roasted vegetables too.
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