You know those salads that you crave, the ones you want time and time again. For us, this kale salad with breadcrumbs is at the top of that repeat list. The salad is garlicky, lemony, and packed with parmesan. The garlic toasted bread crumbs poured over top add texture and flavor. From the salad to the golden breadcrumbs poured on top, it’s salad perfection.
First and foremost, we need to talk about the toasted bread crumbs because although we adore the kale base, the breadcrumbs are really what make this salad true magic. The bread crumbs are toasted with garlic and butter until they are golden. This results in the perfect salad topping. We aren’t sure why breadcrumbs weren’t always the queen of the salad bar, but move over croutons… this is truly the most addicting, delicious salad topping.
Tips for the perfect kale salad with bread crumbs:
- Ribbon the kale: for the perfect kale salad base, we prefer lacinato kale (also known as dino or tuscan kale). To cut it, start by removing the stem from each leaf (this can be done either by cutting or simply pulling the kale off the stem with one hand and holding the steam steady in the other.) After removing the leaf from the stem, thinly slice the kale into ribbons.
- Massage the kale: Before serving, massage the kale with the dressing and let it sit for about 5-10 minutes. This process will slightly break down the kale so it is easier to eat. After letting it sit, add the breadcrumbs, parmesan, and serve.
- Perfect breadcrumbs: The key to the breadcrumbs is to lightly cook the butter and garlic before adding the breadcrumbs. This will result in the perfect garlic bread crumb that is not too potent but still filled with garlic flavor.
Steps:
- Massage the kale – don’t skip this step! It only takes about 5-10 minutes and will make the salad so much easier to eat. Massage the kale and dressing with your hands and then let it sit for 5-10 minutes before topping.
- Toast the breadcrumbs – we know it’s an extra step, but once you toast the breadcrumbs with garlic and butter, you will never go back to pre-seasoned breadcrumbs. This combination is the ultimate salad topping and seriously addicting. To keep these on hand, they can be made in advance this way and frozen in a ziploc bag. When ready to use simply heat them on the stove.
- Top the salad with the breadcrumbs and parmesan – a salad is only as good as its toppings and these two do not disappoint. There is pretty much nothing better than golden garlic breadcrumbs and parmesan!
FAQs:
Can I use a different kale? We prefer lacinato kale versus curly kale for this salad. The slightly smoother texture works well with the breadcrumbs. As a substitute, curly kale can also be used 1:1 but it will not provide the same texture.
Can I use pre-seasoned breadcrumbs? No – we recommend using plain, panko bread crumbs. The plain bread crumbs will soak up the butter and garlic to make the perfect topping. Panko breadcrumbs are our preferred bread crumb because they are crisp and light and provide more texture.
Does this salad keep? We recommend making the salad as instructed (letting the kale sit for ~10 minutes and then assembling). To help make it in advance, both the breadcrumbs and the dressing can be made and left at room temperature for a few hours.
What to make with the kale salad with breadcrumbs:
- Rigatoni Arrabiata: There is pretty much nothing rigatoni with a garlic arrabiata sauce doesn’t go with in our book, but this salad is a great accompaniment. The red sauce is an arrabbiata inspired by Misi in Brooklyn. It has heat from the chilis and sweetness from the heads of caramelized garlic (yes… heads. It has that much garlic but that makes it that good). The fennel seeds and basil add additional flavor and when topped with parmesan, each bite is a little piece of heaven.
- Stovetop Mac and Cheese: This mac and cheese is perfectly creamy and cheesy and can be made on the stovetop in about 15 minutes.
Other seriously addicting salads:
- Chinese Chicken Salad: Our chinese chicken salad is on repeat in our lunch routine for good reason. It is simple to prep, lasts a few hours in the fridge, and is absolutely delicious. Our favorite part is the homemade dressing with ginger and toasted sesame oil that makes it absolutely irresistible.
- Fattoush Salad: Our fattoush salad is inspired by one of our favorite salads in San Francisco. This version of a fattoush is a delicious romaine based salad with a champagne-sumac dressing. There are tons of mix-ins from fresh herbs to chickpeas, but the real stars of the show are the crispy pita chips.
Kale Salad with Garlic Bread Crumbs
Ingredients
Garlic Bread Crumbs:
- 2 tablespoons butter
- 1 clove garlic minced
- ½ cup panko bread crumbs
Dressing:
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 small clove garlic minced (add more or less depending on much garlic you like)
- ¼ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/2 teaspoon anchovy paste optional
Salad:
- 1 bunch of lacinato kale cut into ribbons
- Parmesan for topping
- Black Pepper for topping
Instructions
Dressing:
- Combine all dressing ingredients into a bowl and whisk to combine
Kale Base:
- Add the dressing and kale into a bowl. Using your hands, massage the kale with the dressing and then let sit for 5-10 minutes. This process will slightly break down the kale so it is easier to eat
Garlic Toasted Bread Crumbs:
- On medium heat, add butter into a small saucepan
- Grate garlic into the butter with a microplane
- Stir until fragrant, ~1 minutes
- Add breadcrumbs to the garlic butter and toast until golden, ~2 minutes. Remove from heat and set aside
Assembly:
- Top the kale base with toasted bread crumbs, parmesan, and black pepper
