Kale Crunch Salad with Lemon Parmesan Dressing
A sharp, salty, genuinely crunchy kale salad with finely sliced kale, toasted nuts, crisp breadcrumbs, and a punchy lemon–garlic–Parmesan dressing that eats like a lighter Caesar.
Equipment
- Small skillet
- Large mixing bowl
- Small bowl or jar
- Whisk
- Tongs
- Salad spinner or clean towels
- Microplane or small-hole grater
Ingredients
For the salad
- 120 g curly or Tuscan kale about 1 medium bunch; tough stems removed; leaves finely sliced
- 35 g sliced almonds or chopped walnuts
- 20 g panko breadcrumbs or other fine dry breadcrumbs
- 30 g Parmesan cheese finely grated, plus a little more for serving
- 1 small shallot very thinly sliced (optional)
- 1-2 tsp olive oil for toasting the breadcrumbs
- salt pinch, for seasoning the kale
For the lemon Parmesan dressing
- 60 ml extra-virgin olive oil
- 45 ml fresh lemon juice about 1 large lemon
- 1 small clove garlic finely minced or grated
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 30 g Parmesan cheese finely grated
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper plus more to taste
- red pepper flakes optional pinch
Instructions
- Toast the nuts: Place a small dry skillet over medium heat. Add the sliced almonds or chopped walnuts in an even layer and toast, stirring or shaking the pan frequently, for 3–5 minutes until nutty and lightly golden in spots. Transfer to a plate to cool.
- Toast the breadcrumbs: In the same skillet, add 1–2 teaspoons olive oil. When it shimmers, add the panko and a small pinch of salt. Stir constantly over medium heat for 2–4 minutes, until deep golden brown. Scrape onto a plate to cool completely.
- Prep and slice the kale: Rinse kale and dry well. Strip leaves from thick stems, then stack, roll, and slice crosswise into very thin ribbons. Add kale to a large mixing bowl.
- Season and massage the kale: Sprinkle with a generous pinch of salt and drizzle with 1 teaspoon olive oil. Using clean hands, squeeze and rub for 1–3 minutes until darker, slightly shrunken, and tender but still crisp.
- Whisk the lemon Parmesan dressing: In a small bowl or jar, combine lemon juice, garlic, Dijon, honey, salt, and black pepper; whisk. Slowly drizzle in the olive oil while whisking until glossy. Stir in Parmesan until creamy; taste and adjust.
- Dress the kale: Pour about two-thirds of the dressing over the massaged kale and toss well to coat. Let stand 5–10 minutes; add more dressing if needed.
- Add shallot, nuts, and some crunch: Fold in sliced shallot (if using) and toasted nuts, then toss. Right before serving, sprinkle in about half the toasted breadcrumbs and gently toss.
- Finish: Transfer to a serving bowl or platter. Top with remaining breadcrumbs and extra grated or shaved Parmesan, plus more black pepper if desired. Serve right away (or let sit 10–15 minutes for a softer texture).
Nutrition
Calories: 390kcalCarbohydrates: 18gProtein: 10gFat: 31gSaturated Fat: 6gCholesterol: 20mgSodium: 520mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 5200IUVitamin C: 55mgCalcium: 260mgIron: 2.2mg
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