Step 1

Combine all ingredients and grind in a mortar and pestle or a spice grinder. Once fully pulverized, set aside. The spice blend is good for up to 4 months.

Step 2

Combine all ingredients together. If desired, the dressing can be blended or mixed in a food processor. If your buttermilk is fresh - the dressing stores in the fridge for up to 2 weeks. See notes.

Step 3

If you're making your own breadcrumbs, bake the stale bread tossed in melted butter at 350 until slightly crispy. Let cool and mix them in a food processor until they're the texture of small pebbles.

Step 4

Remove the stems from the kale and slice all of the vegetables into small (1/2 inch - 1 inch) pieces. Break up the feta and add it to the vegetables along with the breadcrumbs. Mix until well combined.

Step 5

Once ready to plate, pour 1 tablespoon of the spice blend and 1/2 cup of dressing over the salad. Mix until thoroughly combined and evenly distributed.

Step 6

Serve immediately. The mixed salad is good for 1-2 days in the fridge.