Kale and Arugula Salad with Feta and Toasted Breadcrumbs
Serves 4
1/4 lb wild arugula
1/2 bunch of lacinato kale, stems removed and torn into small pieces
1 shallot, peeled and thinly sliced
3/4 C homemade breadcrumbs (recipe below)
1/4 C crumbled feta
Lemon Vinaigrette
1 tbsp fresh lemon juice
1 tbsp champagne vinegar
3 tbsp olive oil + more if needed
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
Instructions
First, prepare the breadcrumbs. Preheat the oven to 350ºF. 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.
Combine the lemon juice, vinegar, olive oil, a generous pinch of sea salt, and some black pepper in a mason jar. Shake to combine. Taste and season more if necessary. 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.