Description
Summer’s culinary gem, crispy kale, plum, and ricotta salad, delivers a Mediterranean-inspired symphony of textures and flavors. Fresh ingredients dance together, creating a light yet satisfying dish perfect for warm afternoons when fresh produce calls you to the table.
Ingredients
Scale
Main Ingredients:
- 12 large or 16 small curly kale leaves
- 4 medium plums, halved, pitted, thinly sliced
- ¾ cup fresh ricotta
Dressing Ingredients:
- 4 tablespoons (60 ml) extra-virgin olive oil, divided
- 3 tablespoons (45 ml) balsamic vinegar
- 1 teaspoon honey
Seasoning Ingredients:
- 2 teaspoons chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
Instructions
- Craft a vibrant vinaigrette by combining olive oil, vinegar, thyme, and honey in a medium mixing bowl. Season with salt and pepper to enhance the flavor profile. Gently coat plums in the dressing and set aside on a separate plate.
- Prepare the kale for grilling or roasting. If using a grill, create a medium-hot fire or set a gas grill to high temperature. Lightly brush kale leaves with olive oil and sprinkle with salt.
- Grill the kale, carefully turning once, until edges become crispy and slightly charred, approximately 2 minutes. Alternatively, preheat the oven to 400°F and arrange oiled kale leaves in a single layer on a foil-lined baking sheet.
- Allow grilled or roasted kale to cool slightly. Remove tough center stems using a sharp knife, trimming smaller stems as needed. Tear larger leaves into bite-sized pieces, keeping smaller leaves intact.
- Distribute ricotta evenly among serving plates, seasoning with a pinch of salt and pepper to taste.
- Whisk the vinaigrette once more to recombine ingredients. Toss kale leaves in a large bowl with a portion of the dressing, ensuring even coating.
- Artfully arrange dressed kale leaves on top of the seasoned ricotta. Strategically place marinated plums over the kale.
- Finish the dish by drizzling remaining vinaigrette over the salad, creating a harmonious blend of flavors and textures.
Notes
- Grilling kale transforms its texture, creating a crispy, charred delicacy that adds unexpected crunch to the salad.
- Removing tough center stems ensures a more tender and enjoyable eating experience with each bite.
- Seasoning ricotta with salt and pepper elevates the creamy base, providing a rich, savory foundation for the salad.
- Tossing kale leaves in vinaigrette before plating helps distribute flavors evenly and coat each leaf perfectly.
- Ripe plums bring a sweet and tangy element that beautifully complements the crispy kale and creamy ricotta.
- Versatile recipe allows for both grilling and oven-baking methods, making it accessible for different cooking setups.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg