Garlic Parmesan Kale Salad (Printable Version)

Vibrant kale salad with creamy garlic-Parmesan dressing and crunchy toasted breadcrumbs. Perfect as a side or light lunch.

# What You 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

# 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 to 3 minutes until leaves become tender and darkened. Set aside.
02 - In a small bowl, whisk together mayonnaise, grated Parmesan cheese, fresh 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, stirring 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 dishes immediately and garnish with additional freshly cracked black pepper if desired.

# Expert Advice:

01 -
  • The massaged kale becomes silky and tender without any bitterness, almost like a different vegetable altogether.
  • Toasted breadcrumbs add a satisfying crunch that makes every bite feel complete and textured.
  • The creamy garlic Parmesan dressing is bold enough to stand up to hearty greens but light enough you won't feel weighed down.
  • It holds up beautifully for a few hours, making it perfect for potlucks or meal prep without getting soggy.
02 -
  • Do not skip massaging the kale, it's the step that transforms it from tough and bitter to tender and sweet, and it only takes a couple of minutes.
  • Toast the breadcrumbs in butter rather than oil because the butter adds a richer, nuttier flavor that makes them taste almost indulgent.
  • Add the breadcrumbs right before serving or pack them separately if making ahead, otherwise they'll absorb moisture and lose their crunch.
03 -
  • Use a microplane to grate the Parmesan finely for the dressing, it melts in more smoothly and distributes the flavor evenly throughout.
  • If your kale feels especially tough, let it sit with the oil and salt for 5 minutes before massaging, it'll soften even faster.
  • Double the toasted breadcrumbs and keep extras in a jar, they're amazing sprinkled on soups, pastas, or roasted vegetables all week long.
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