Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.
Makes 4 to 6 servings
Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette 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. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
Nutrition Per Serving
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1/11/15 A great idea, but missed the mark. The kale was tough even though it was young, fresh kale. I couldn't find plums this time of year, so I used nectarines, and they were a good substitute. If the kale had been tender, I would have loved this. Next time I will try cutting the stems out before grilling.
This is great for company. I'm using it for xmas holiday dinner. Since our xmas eve is mexican, I subbed requeson for ricotta (very similar) and, to that, added a few tsp of cream and fresh chopped oregano. The crispy savory kale bits against soft creamy base was really nice. Unfortunately I could not find plums and had to sub red pears which I grilled quickly on each side before coating in dressing. I'm sure the plums would be even better and more festive. Use red kale for an elegant and wintery-looking salad. I used a special honey but the balsamic is so strong any decent honey will do. Will def make this again. If there were decimals I would rate this a 3.75.