Ingredients
Kale and Herbs
- 6 cups packed stemmed and roughly chopped Italian kale (2 to 3 bunches)
- 2 cups loosely packed flat-leaf parsley leaves
Dressing
- ⅓ cup fresh lemon juice, plus more for massaging the kale (from 3 to 4 lemons)
- 1¼ cup freshly grated Parmesan cheese, divided
- ¾ cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Breadcrumbs
- ¾ cup panko breadcrumbs
Instructions
- Massage the kale: 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.
- Make the dressing: In a small bowl, whisk together ⅓ cup lemon juice, 1 cup of the Parmesan cheese, ½ cup of the olive oil, minced garlic, salt, and pepper until fully combined and emulsified.
- Toast the breadcrumbs: In a small skillet set over medium heat, add the remaining ¼ cup olive oil along with the panko breadcrumbs. Using a wooden spoon or spatula, toss the panko until coated in the oil. Cook, stirring often, until the breadcrumbs are deep golden brown and fragrant, about 2 to 4 minutes. Remove from heat and transfer to a small bowl.
- Assemble the salad: In a large serving bowl, toss the massaged 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. Serve immediately.
Notes
- Massaging the kale tenderizes it and reduces bitterness, making it more enjoyable to eat raw.
- Use freshly grated Parmesan for the best flavor and texture.
- Toast the panko breadcrumbs carefully to avoid burning; they should be golden and crunchy.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Adjust lemon juice and salt to taste depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
