Grilled Kale Salad With Ricotta and Plums
"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
- Ingredients:
- 9
- Yields:
-
1 salad
- Serves:
- 4-6
ingredients
- 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
- 3⁄4 cup ricotta cheese, fresh
directions
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I am a busy mom of a 17-year-old college bound daughter and wife of a wonderful native Californian. (I myself hail from neighboring Arizona.). As a psychologist, I spend a lot of time inside people's heads, and there is nothing more soothing than to come home and begin chopping vegetables, warming olive oil, and doing things that are tangible, earthy, and will ultimately produce immediate gratification for those I love.</p>
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