Grilled Kale Salad with Ricotta and Plums
Courtesy of Bon Appétit
Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.
4 tablespoons extra virgin olive oil, divided
3 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
Kosher salt, freshly ground pepper
4 medium plums, halved, pitted, and thinly sliced
12 large or 16 small curly kale leaves
¾ cup fresh ricotta
Whisk 3 Tbsp. 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 Tbsp. oil; season with salt. Grill kale, turning once until crispy and charred at the 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.
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 some of with the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over top.