Grilled salad. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.
- ½ day-old baguette, cut into 1-inch pieces (about 6 cups)
- 8 tablespoons olive oil, divided
- ½ teaspoon hot smoked Spanish paprika
- ½ cup plain whole-milk Greek yogurt
- ¼ cup crème fraîche or sour cream
- 2 garlic cloves, finely grated
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt, plus more
- Freshly ground black pepper
- 3 large bunches Tuscan kale, ribs and stems removed
- ½ apple, cored, very thinly sliced lengthwise
- 3 radishes, trimmed, very thinly sliced
Preheat oven to 350°. Toss bread with 4 Tbsp. 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.
Meanwhile, mix yogurt, crème fraîche, garlic, lemon juice, and honey in a medium bowl. Gradually add 2 Tbsp. oil, whisking until combined. Season dressing with salt and pepper.
Prepare a grill for medium-high heat. Toss kale with remaining ½ 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.
Serve salad topped with reserved paprika breadcrumbs.
Do Ahead: Breadcrumbs can be made 1 month ahead. Freeze airtight.