Grilled Kale Salad with Ricotta and Plums
Grilled Kale Salad with Ricotta and Plums is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl.
Season vinaigrette to taste with salt and pepper.
Add plums and toss to coat; transfer plums to a plate.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Brush kale leaves with remaining 1 tablespoon 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 center 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.