Tender kale massaged in a mustard-lemon vinaigrette is a tasty way to enjoy this famous superfood. Kale salad becomes a main entree through The Roasted Root‘s recipe which tops the massage kale salad with dainty parmesan crisps followed by a sunny fried egg.

under 10 mins

Ingredients for servings


  • 5 tablespoons aged parmesan cheese grated

  • 1 head lacinato (dino) kale stems removed, leaves thinly sliced

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon olive oil

  • 1 clove garlic minced

  • 1 teaspoon whole grain mustard

  • 0.125 teaspoon kosher salt or to taste

  • 2 fried poached eggs or sunny side up eggs for serving


  • Preheat the oven to 400 degrees F.

  • Grate 5 tablespoons worth of aged parmesan cheese. Line a baking sheet with parchment paper.

  • Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese and bake for 5 to 8 minutes, or until browned and crispy.

  • Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad.

  • Then, prepare the salad by adding the raw (or blanched) chopped kale to a medium-sized serving bowl.

  • In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined. Pour the dressing over the kale and toss until everything is well coated.

  • Add the parmesan crisps and serve with a poached, fried, or sunny side up egg.

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