Garlic Parmesan Kale Salad (Printable)

Tender massaged kale tossed in creamy garlic-Parmesan dressing, topped with crispy breadcrumbs and shaved cheese.

# What You'll 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

→ Garnish

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper, optional

# How to Make It:

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 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 to 3 minutes until golden brown and crisp. Remove from heat and allow to 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 extra black pepper if desired.

# Expert Tips:

01 -
  • The kale becomes incredibly tender without any cooking, just a little olive oil and some pressure from your hands.
  • Toasted breadcrumbs add a crunchy contrast that makes every bite feel complete.
  • The garlic Parmesan dressing is creamy enough to cling but bright enough to keep things lively.
  • It takes twenty minutes from start to finish, and most of that is just tossing and stirring.
02 -
  • Don't skip the massaging step or the kale will stay tough and bitter, no matter how good the dressing is.
  • Toast the breadcrumbs over medium heat and keep stirring because they go from golden to burnt in seconds.
  • Use the dressing right after making it so the garlic stays bright and the lemon doesn't lose its punch.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin ribbons that look restaurant-quality.
  • If the kale feels too bitter, add an extra squeeze of lemon juice or a tiny drizzle of honey to the dressing.
  • Make a double batch of toasted breadcrumbs and keep them in an airtight container for salads all week long.
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