Serves: 8
Prep time: 15 minutes
Advance prep: Dressing may be made 2 days in advance; salad may be made 1 day in advance


  • ⅔ cup (165ml) mayonnaise
  • 2 cloves garlic, crushed
  • Juice of ½ lemon
  • ½ teaspoon teriyaki or soy sauce (optional)
  • 2 tablespoons water
  • Salt and black pepper
  • ½ cup (50g) freshly grated Parmesan cheese, divided
  • 1 bunch kale (8 ounces/225g), tough ribs removed


In a bowl or 2-cup measuring cup, whisk together the mayonnaise, garlic, lemon juice, and teriyaki sauce, if using. Whisk in the water. Add salt and pepper to taste and half the Parmesan cheese and mix. May be made 1 day in advance; cover and store in the fridge.

Stack bunches of the kale leaves and slice them into 1/4- to 1/2-inch-thick (6- to 12-mm) ribbons. Place into a large bowl. Add the dressing, a little at a time, tossing until all the leaves are coated with the dressing. Add the remaining cheese and more pepper to taste and toss.