Step 1

If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.

Step 2

Finely chop kale leaves and add to a medium-large bowl.

Step 3

Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.

Step 4

Massage dressing into kale leaves until the leaves darken in color and become tender and silky.

Step 5

Toss with remaining dressing and top with freshly grated parmesan cheese.

Step 6

P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!

Step 7

Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.