Grilled Kale Salad

Grilled Kale Salad
Grilled Kale Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tbsp olive oil

  • 3

    tbsp balsamic vinegar

  • 2

    tsp chopped fresh thyme

  • 1

    tsp honey

  • 4

    med plums, halved, pitted, thinly sliced

  • 12

    lg /16 small curly kale leaves

  • 3/4

    c ricotta

Directions

Whisk 3 tbsp oil, vinegar, thyme and honey in a medium bowl. Season vinaigette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate. Heat grill to high. Brush kale leaves with remaining 1 tbsp 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 centre 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.

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