Grilled Kale Salad With Ricotta and Plums |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 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:
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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