Grilled Kale Salad with Ricotta and Plums
A sophisticated summer salad featuring charred kale leaves topped with fresh ricotta cheese and sweet plums, all dressed in a balsamic-thyme vinaigrette. The combination of grilled greens, creamy cheese, and fruit creates a perfect balance of flavors and textures.
Ingredients
- •4 tablespoons extra-virgin olive oil, divided
- •3 tablespoons balsamic vinegar
- •2 teaspoons chopped fresh thyme
- •1 teaspoon honey
- •1 to taste Kosher salt, freshly ground pepper
- •4 medium plums
- •12 large leaves curly kale leaves
- •¾ cup fresh ricotta
Cooking Instructions
- 1.
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.
5 min
- 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. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
15 min
- 3.
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.
5 min
