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Grilled Kale Salad With Ricotta and Plums

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“Different and Delicious! It's a fun way to use your grill if you've already got it going for the meat. This is from Bon Appetit”
READY IN:
20mins
SERVES:
4-6
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons chopped thyme (I used 1 teaspoon dried Italian seasoning)
  • 1 teaspoon honey
  • salt, kosher, to taste
  • pepper, freshly ground to taste
  • 4 plums, medium, halved, pitted, thinly sliced
  • 12 kale leaves, large and curly
  • 34 cup ricotta cheese, fresh

Directions

  1. Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigretts to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle Romove large center stems with a knife and discard.
  3. Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Places leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

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