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Horizontal overhead photo of a Tuscan Kale Salad with Lemon Basil Dressing on a white marble surface.

Tuscan Kale Salad with Lemon Basil Dressing

Think you don't like kale salad? Think again! This delicious Tuscan Kale Salad with crisp, buttery bread crumbs, salty, savory Parmesan and a fabulous lemon basil dressing will have the most adamant kale hater requesting seconds!
Course Salad
Cuisine American
Keyword Kale Salad, Lemon Basil Dressing, Tuscan Kale Salad
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 8
Calories 159 kcal
Author Chris Scheuer

Ingredients

For the crispy panko crumbs:

  • 1 tablespoon butter
  • ½ cup panko crumbs you can also use a piece of a small baguette, see notes

For the dressing:

  • 2-3 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • teaspoon crushed red pepper
  • ¼ teaspoon kosher salt more to taste
  • teaspoon fresh ground black pepper to taste
  • ¼ cup fresh basil leaves loosely packed
  • cup extra virgin olive oil

For the salad:

  • 12 ounces Tuscan kale also known as black, dinosaur or lacinato kale, (1 large or two medium-size bunches)
  • ½-¾ cup shaved or grated parmesan cheese

Instructions

For the crispy panko crumbs:

  1. Melt butter in a medium-size sauté pan over medium-low heat. Add the panko (or baguette) crumbs and stir until the crumbs are well coated. Cook for a few minutes, stirring frequently until the crumbs are crisp and a nice golden color. Set aside.

For the dressing:

  1. Combine the lemon juice, garlic, mustard, anchovy paste, salt, pepper and basil leaves in the bowl of a blender or food processor (I like to use a mini food processor.) Blend or process until smooth. Add the olive oil and pulse a few more times. Set aside.(You can also use an immersion blender. Just place all ingredients except the olive oil in a large measuring cup. Use the immersion blender to blend until smooth. Add the olive oil and blend for a few more seconds.)

For the salad:

  1. Wash the kale in cold water and drain well. Wrap the kale in a clean kitchen towel or several thicknesses of paper towels and squeeze gently to dry. (You may need to do this several times to get the kale nice and dry. You could also use a salad spinner.)

  2. Grab a kale leaf with one hand. Running your fingers down the stem, strip the leaf free and discard the stem. You can also use a knife and slice the leaf off of the stem on either side.

  3. Tear the kale into small pieces, (about the size a quarter, no bigger!), again discarding any tough veins and transfer to a large salad bowl. (I think it’s prettier to tear the kale by hand and you can remove the smaller veins but you can also use a knife to cut the kale into narrow strips.)

  4. About 30-40 minutes before serving, drizzle 4-5 tablespoons of the dressing over the salad and toss with two large forks or a tongs until all the leaves are nicely coated. Set aside.

  5. Right before serving, toss the kale again then sprinkle the panko crumbs and the parmesan (also the corn, if using) over the top of the salad. Serve and enjoy.

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutrition Facts
Tuscan Kale Salad with Lemon Basil Dressing
Amount Per Serving
Calories 159 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 10mg3%
Sodium 274mg12%
Potassium 238mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 4397IU88%
Vitamin C 53mg64%
Calcium 145mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.