Garlic Parmesan Kale Salad (Printable Version)

Tender massaged kale with creamy garlic-Parmesan dressing and crispy toasted breadcrumbs. Easy vegetarian side or light meal.

# What You Need:

→ 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

→ Finishing

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper for garnish

# 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 2–3 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 and well combined.
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 cheese.
05 - Transfer to serving plates immediately and garnish with additional freshly cracked black pepper if desired.

# Expert Tips:

01 -
  • Massaging the kale transforms it from chewy to tender without any cooking.
  • The creamy garlic dressing clings to every leaf and tastes like Caesar but fresher.
  • Toasted breadcrumbs add crunch that makes salad feel less like a side dish and more like comfort food.
  • It comes together in 20 minutes and uses ingredients you probably already have.
02 -
  • Massage the kale long enough or it will still taste bitter and chewy, your hands should feel slightly oily when you're done.
  • Don't skip toasting the breadcrumbs because raw panko tastes like cardboard and won't add the crunch this salad needs.
  • Dress the salad right before serving or the breadcrumbs will get soggy and lose their texture.
03 -
  • Use a microplane to grate the Parmesan so it melts into the dressing instead of clumping.
  • If your kale is extra tough, let it sit with the oil and salt for a few minutes before massaging to help it soften faster.
  • Toast extra breadcrumbs and keep them in a jar because they make everything better, from salads to roasted vegetables.
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