Categories: Salad

Ingredients

• 1/2 day-old baguette, cut into 1-inch pieces
• 8 tbsp olive oil
• 1/2 tsp smoked Spanish paprika
• 1/2 cup Greek yogurt
• 1/4 cup creme fraiche or sour cream
• 2 garlic cloves, finely grated
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp Kosher salt
• Fresh black pepper
• 3 large bunches Tuscan kale, ribs and stems removed
• 1/2 apple, cored, very thinly sliced lengthwise
• 3 radishes, trimmed, very thinly sliced

Directions

1. Preheat oven to 350. Toss bread with 4 tbsp olive oil on a rimmed baking sheet and toast until crisp and golden brown, 15-20 minutes. Let cool. Pulse in a food processor to coarse crumbs with some larger pea-size pieces remaining. Transfer to a small bowl and stir in paprika; set aside.

2. Meanwhile, mix yogurt, creme fraiche, garlic, lemon juice, and honey in a medium bowl. Gradually add 2 tbsp oil, whisking until combined. Season dressing with salt and pepper.

3. Prepare a grill for medium-high heat. Toss kale with remaining 1/2 tsp kosher salt and remaining 2 tbsp oil in a large bowl to coat; massage leaves to soften. Working in batches, grill kale, turning often, until nicely charred and slightly wilted, about 2 minutes per batch. Transfer back to bowl as done and let cool slightly. Add apple and radish and toss to combine. Drizzle with dressing; toss again.

4. Serve salad topped with reserved paprika breadcrumbs.

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