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Community Recipe
from [kenders]
Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appetit 7/2012

  • Yield: 4 servings
  • Prep time:20 Minutes


  • 4 tablespoon(s) extra-virgin olive oil divided
  • 3 tablespoon(s) balsamic vinegar
  • 2 teaspoon(s) fresh thyme chopped
  • 1 teaspoon(s) honey
  • s&p to taste
  • 4 medium plums halved, pitted, thinly sliced
  • 12 + curly kale leaves
  • 3/4 cup(s) fresh ricotta


Whisk 3 TBsp oil, vinegar, thyme, honey in medium bowl. Season vinaigrette to taste. Add plums and toss to coat; transfer plums to plate.

Heat grill to high. Brush kale leaves with remaining 1 Tbsp oil; season w/ salt. Grill kale, turning once until crispy and charred at edges, about 2 minutes. Transfer to work surface; let stand until cool enough to handle. Trim large center stems with knife and discard, leave tender stems.

Divide ricotta among plates; season with s&p. Stir vinaigrette again. Tear larger kale leave into pices. Please oleave in lare bowl, toss with some vinaigrette. Divide leaves among plates, top wtih plums and drizzle some vinaigrette over.

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Grilled Kale Salad with Ricotta and Plums recipe