Name: Grilled Kale Salad with Paprika Breadcrumbs
Yield: 4 Servings
Ingredients: 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; 1 tablespoon honey; 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

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Vincent Cross

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

Recipe notes