⅓cupfreshly grated aged sheep's milk cheesesuch as Manchego or Pecorino Romano
Heat oven to 375 (190 C) degrees.
Halve the dates, remove the pits and slice each half into 4 slivers. Toss the dates with 1 teaspoon of the olive oil and the smoked paprika on a small baking sheet. Bake 10 minutes.
While the dates are in the oven, rub the garlic on the inside of a big salad or serving bowl.
Stack the kale leaves 2 or 3 at a time and slice crosswise into thin ribbons; repeat with romaine leaves. Cut the radicchio head in half and cut out the white core and slice the leaves into thin ribbons.
Put all the leaves in the serving bowl. Add the remaining olive oil, lemon juice, black pepper to taste and a good pinch of salt. Toss with your hands to coat the leaves, add the cheese and toss again. Taste and season with more salt if needed.
Distribute the warm dates over the salad and serve.
This salad is great to make ahead, as the dressing marinates and softens the kale leaves the longer it sits. Top with the warm dates just before serving.