Garlic Parmesan Kale Salad (Printable)

Vibrant kale with creamy garlic-Parmesan dressing and crispy breadcrumbs. A simple, satisfying side or standalone 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 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, optional

# How To Make:

01 - Place torn kale leaves in a large bowl. Drizzle with olive oil and sprinkle with kosher salt. Massage kale with clean hands for 2-3 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 2-3 minutes until golden brown and crisp. Remove from heat and allow to cool slightly.
04 - Pour garlic Parmesan dressing over massaged kale and toss to coat evenly. Top with toasted breadcrumbs and shaved Parmesan cheese.
05 - Transfer salad to serving plates immediately. Garnish with additional cracked black pepper if desired.

# Expert Advice:

01 -
  • The massaged kale becomes silky and tender without any bitterness, making it surprisingly addictive.
  • Crunchy buttery breadcrumbs add texture that makes every bite feel indulgent even though it's mostly greens.
  • The creamy garlic dressing clings to every leaf, giving you bold flavor in under 20 minutes.
02 -
  • Don't skip massaging the kale, it's the difference between eating a pile of rough greens and a salad you'll actually enjoy.
  • Watch the breadcrumbs closely because they go from golden to burnt in about 30 seconds.
  • Dress the salad just before serving, if it sits too long the breadcrumbs will get soggy and lose their magic.
03 -
  • Use a microplane to grate the Parmesan finely so it melts into the dressing instead of clumping.
  • If your kale still feels tough after massaging, let it sit with the oil and salt for 5 minutes before tossing.
  • Toast extra breadcrumbs and keep them in an airtight container, they're great sprinkled on pasta or soup.
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