Kale Salad

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Kale salad is such a simple, hearty lunch that I can easily customize with whatever I have. This version is fresh, flavorful, and so satisfying with the mix of lemony dressing, crunchy breadcrumbs, and nutty parmesan.

Step-by-step photos can be seen below the recipe card.

Prep Time12

Cook Time8

Total Time20

Course: Lunch, Salad, Side Dish

Cuisine: American

Servings: servings

Author: Laurel Perry

Ingredients

2 bunches Lacinato kale washed, destemmed and chopped
½ tsp salt plus more to taste
¼ tsp pepper plus more to taste
5 tbsp olive oil divided
1 cup cubed crusty bread such as sourdough
¼ cup lemon juice
1 tsp dijon mustard
1 tsp maple syrup or honey
1 garlic clove grated
½ cup freshly grated Parmesan cheese
⅓ cup chopped roasted almonds

Instructions

Add the kale to a large bowl. Sprinkle on the salt, pepper, and a splash of olive oil. Begin to massage and squish the kale in your hands until it has softened and become glossy. Set aside.
2 bunches Lacinato kale, ½ tsp salt, ¼ tsp pepper
Place your bread cubes into a food processor and pulse until it is broken down to the size of very large breadcrumbs, about pea-sized pieces.
1 cup cubed crusty bread
Heat 1 tbsp of olive oil in a medium skillet. Add in the breadcrumbs and toss to coat in the oil. Continue to cook and stir until the breadcrumbs are golden and crisp. Remove from the heat and season with a pinch of salt and pepper.
5 tbsp olive oil
In a bowl, whisk together the remaining olive oil, lemon juice, dijon mustard, maple syrup and garlic until combined.
¼ cup lemon juice, 1 tsp dijon mustard, 1 tsp maple syrup, 1 garlic clove
Pour the dressing over the kale, using as much or as little as you like, and toss to coat. Add in half the breadcrumbs, half the Parmesan, half the almonds, and toss again.
½ cup freshly grated Parmesan cheese, ⅓ cup chopped roasted almonds
Top with the remaining breadcrumbs, Parmesan, and almonds. Serve immediately. Enjoy!

Video

Notes

Lacinato kale can also be labeled Tuscan or Dino kale. It has flatter, less curly leaves and is generally easier to clean. Curly kale will work in this recipe, too.
We love the texture of the homemade croutons, but feel free to substitute store-bought.
To keep that satisfying crunch, sprinkle the breadcrumbs on just before serving. If you're prepping ahead, store them separately in an airtight container.

Nutrition