Kale and Arugula Salad with Feta and Toasted Breadcrumbs

2016-03-31 09:25:59

Ingredients

1/4 pound wild arugula
1/2 bunch of lacinato kale, stems removed, massaged a little with EVOO and salt, then torn into small pieces
1 shallot, thinly sliced
3/4 cups homemade breadcrumbs (recipe follows)
1/4 cup crumbled greek feta
Lemon Vinaigrette (recipe follows)
LEMON VINAIGRETTE
1 tablespoon fresh lemon juice
1 tablespoon champagne vinegar
3 tablespoons olive oil
pinch sea salt
freshly cracked black pepper
HOMEMADE BREADCRUMBS
Loaf of sourdough or a country style bread olive oil
sea salt
freshly cracked black pepper

To make homemade breadcrumbs

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Remove all the crust from the loaf. Cut it into cubes and pulse in a food processor until the crumbs reach the texture you want. Toss with some olive oil to lightly coat and pour onto the baking sheet, creating a thin, even layer of crumbs. Bake until golden brown, about 15 minutes. Remove from the oven and season with sea salt and pepper. Store in an airtight container in the refrigerator for up to a week.

To make the salad

Combine the lemon juice, vinegar, olive oil, a generous pinch of sea salt, and some black pepper in a mason jar. Shake to combine. Set aside. In a large bowl, combine the arugula, kale, feta, shallots, and 1/2 the breadcrumbs. Slowly drizzle a little vinaigrette on the salad and start mixing. Continue adding the vinaigrette until the leaves are coated. Taste.
Season with sea salt and freshly ground black pepper if necessary.

Notes