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Simple Recipes for Every Day

The Kale Salad

Kale Salad with Lemon Parmesan Dressing with crispy panko in a bowl
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  5 min

Ingredients

  • 6 cups packed stemmed and roughly chopped Italian kale, (2 to 3 bunches)
  • ⅓ cup fresh lemon juice, plus more for massaging the kale (from 3 to 4 lemons)
  • 1 ¼ cup freshly grated Parmesan cheese
  • ¾ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¾ cup panko breadcrumbs
  • 2 cups loosely packed flat-leaf parsley leaves

Method

  1. Add the chopped kale to a large bowl and drizzle with a squeeze of lemon juice. Using your hands, massage the kale until tender, glossy, and slightly wilted, about 3 minutes.
  2. In a small bowl, whisk together the ⅓ cup lemon juice, 1 cup of the Parmesan cheese, ½ cup of the olive oil, garlic, salt, and pepper until fully combined and emulsified. 
  3. In a small skillet set over medium heat, add in the remaining ¼ cup olive oil along with the panko. Using a wooden spoon or spatula, toss the panko until coated in the oil. Cook, stirring often, until the panko is deep golden brown and fragrant, about 2 to 4 minutes. Remove from heat and transfer to a small bowl.
  4. In a large serving bowl, toss the kale with the parsley, dressing, and half of the toasted breadcrumbs. Top the salad with the remaining ¼ cup Parmesan cheese and the remaining toasted breadcrumbs and serve.