KALE AND ARUGULA SALAD WITH FETA AND TOASTED BREADCRUMBS

IMG_7406New favorite kale salad inspired by one I had at Forage yesterday. I immediately went over to Atwater Village Farm to grab the ingredients and made it for dinner and again for lunch today. It has just the right amount of lemony zing with that oh so satisfying crunch from the toasty breadcrumbs. I think it would also be delicious with some toasted pine nuts or almonds. Yum!

IMG_7397KALE AND ARUGULA SALAD WITH FETA AND TOASTED BREADCRUMBS

Recipe makes 4 appetizer portions or 2 entreé portions

1/4 pound wild arugula

1/2 bunch of lacinato kale, stems removed and 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)

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IMG_7401In 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.

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IMG_7409LEMON VINAIGRETTE

1 tablespoon fresh lemon juice

1 tablespoon champagne vinegar

3 tablespoons olive oil

pinch sea salt

freshly cracked black 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.

 

HOMEMADE BREADCRUMBS

Loaf of sourdough or a country style bread

olive oil

sea salt

freshly cracked black pepper

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.

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