For the Salad:

1. Wash and dry all the greens. If using heads, give a rough chopping to the leaves to make them manageable but leaving them large.
2. Combine the vinegar, olive oil, and salt in a mason jar and shake to mix.
3. In a large bowl, combine the greens and dress lightly with the vinaigrette and several good grinds of black pepper. Taste and adjust the seasoning and amount of dressing.
4. Transfer the salad to a serving platter and sprinkle with the bread crumbs. Top with the additions and serve immediately.
5. Store the extra vinaigrette in the jar in the fridge or on the counter.

For the Bread Crumbs:

1. In a large frying pan, heat the oil until shimmering hot and add the garlic and salt.
2. Remove from the heat so the garlic doesn't burn, and let sit for 10 minutes (or cook the garlic on low for 5 minutes, keeping a sharp eye out to prevent burning).
3. Add the bread crumbs and stir to combine. Return to the heat and toast the oily bread crumbs until golden brown and fragrant, about 3 minutes. Remove from the heat and let cool.
4. Store in an airtight container and sprinkle on any and all savory dishes.