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
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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.
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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.
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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.
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Serve salad topped with reserved paprika breadcrumbs.