Chopped Kale Salad with Hot Dates

1 Heat oven to 375 (190 C) degrees.
2 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.
3 While the dates are in the oven, rub the garlic on the inside of a big salad or serving bowl.
4 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.
5 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.
6 Distribute the warm dates over the salad and serve.