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New favorite kale salad inspired by one I had at Forage yesterday. 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!
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.
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.