Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.
Recipe information
Yield
4 Servings
Ingredients
½
8
½
½
¼
2
2
1
½
3
½
3
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve salad topped with reserved paprika breadcrumbs.
Step 5
Do Ahead: Breadcrumbs can be made 1 month ahead. Freeze airtight.