Grilled Kale Salad with Ricotta and Plums

Bon Appetit 7/2012

Yield: 4 servings
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  • 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


  1. Whisk 3 TBsp oil, vinegar, thyme, honey in medium bowl. Season vinaigrette to taste. Add plums and toss to coat; transfer plums to plate.
  2. 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.
  3. 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.
November 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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