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Grilled Kale Salad with Paprika Breadcrumbs

Grilled Kale Salad with Paprika Breadcrumbs

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

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 560 Fat (g) 38 Saturated Fat (g) 10 Cholesterol (mg) 25 Carbohydrates (g) 47 Dietary Fiber (g) 3 Total Sugars (g) 12 Protein (g) 10 Sodium (mg) 400Reviews Section