Grilled Kale, Sliced Plums and a Balsamic Vinaigrette over Ricotta

Summertime is the time for putting things on the grill. Got kale? Grill it! You’ll be pleasantly surprised by the rich, smoky, tart and tangy, sweetly complex flavors of this summertime salad. It was so good we ate the entire ‘four to six servings’ between the two of us and were quite pleased. This is another great summertime recipe from Bon Appetit – and a good no-stove recipe for those of you with hot kitchens.

Grilled Kale Salad with Plums and Ricotta

Make the dressing Whisk three T olive oil, three T balsamic vinegar, 2 tsp fresh thyme and 1 tsp honey together in a medium bowl. Add salt and pepper to taste.

Sliced Plums (Nice Lines!)

Slice four medium plums into thin slices, put them in a medium-sized bowl, and toss them in a little of the dressing until they’re fully coated. Divide them between four to six plates (or two plates if you’re very enthusiastic about this dish/having this as a main course).

Full Circle Farm Kale (and Plums)

Heat your grill to high. Brush 12-16 large kale leaves with olive oil and toss on the grill with a sprinkle of salt. This is the season for kale! Ours came from Full Circle Farms.

Stack up the kale in a constantly rotating pile. You’re trying to get it charry, but also not letting it thin out to a single layer, where it will burn. Keep a close eye on it, and as the leaves char, pull them. You do want a bit of char, for a smoky flavor.

Grilled Kale Action Shot

Put the kale on a cutting board and once it’s cool, cut out the stems. Tear the leaves into little bite-size bits into the salad bowl you used to toss the plums and toss them in the rest of the dressing.

To serve, layer ricotta on top of the plated plums, and then layer the kale on top of that.

Grilled Kale Salad with Plums and Ricotta

Ingredients

• 4 T olive oil
• 3 T balsamic vinegar
• 2 tsp chopped fresh thyme
• 1 tsp honey
• salt and pepper to taste
• 4 medium plums (halved, pitted, thinly sliced)
• 12 large or 16 small curly kale leaves
• 3/4 cup fresh ricotta (we used lowfat)

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• Kale Salad with Slow-Roasted Tomatoes (dishesanddishes.wordpress.com)
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