Garlic Parmesan Kale Salad (Print Version)

Vibrant kale salad with creamy garlic-Parmesan dressing, toasted breadcrumbs, and shaved Parmesan. Quick, easy, and vegetarian.

# 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 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

→ Finishing

14 - 1/4 cup shaved Parmesan cheese
15 - Freshly cracked black pepper to taste

# How To Make:

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 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.
05 - Transfer to serving plates immediately, garnished with additional cracked black pepper if desired.

# Expert Tips:

01 -
  • Massaging the kale transforms it from tough and bitter into something surprisingly delicate and sweet.
  • The garlic Parmesan dressing is creamy and tangy without being heavy, clinging to every leaf.
  • Toasted breadcrumbs add a satisfying crunch that keeps each bite interesting.
  • It comes together in twenty minutes but tastes like you put in real effort.
02 -
  • Don't skip massaging the kale, it's the step that makes this salad work and turns bitter leaves into something you actually want to eat.
  • Add the breadcrumbs right before serving or they'll soak up the dressing and lose their crunch within minutes.
  • If your dressing tastes too sharp, whisk in a tiny drizzle of olive oil or an extra pinch of Parmesan to mellow it out.
03 -
  • Massage the kale in batches if your bowl feels crowded, it's easier to work the oil in when you have room to move.
  • Toast extra breadcrumbs and keep them in a jar, they're great on pasta, soups, or scrambled eggs.
  • If you don't have Worcestershire sauce, a tiny splash of soy sauce or a pinch of anchovy paste works in a pinch.
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