Crispy Kale, Plum, and Ricotta Salad

Crispy Kale, Plum, and Ricotta Salad: A Summer Delight

Summer brings with it the promise of fresh fruits and vibrant salads. Today, I’m excited to share a recipe that combines the bold flavors and textures of crispy kale, sweet plums, and creamy ricotta to create a dish that’s as pleasing to the palate as it is to the eye. This Crispy Kale, Plum, and Ricotta Salad is not just delicious but also a healthy option for a light summer meal or an elegant side dish.

Ingredients:

• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons balsamic vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• 4 medium plums, halved, pitted, thinly sliced
• 12 large or 16 small curly kale leaves
• 3/4 cup fresh ricotta

Directions:

1. Prepare the Vinaigrette:
   • In a medium bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, thyme, and honey. Season the mixture with salt and pepper to taste. Add the sliced plums to the bowl and toss them gently to coat. Once coated, transfer the plums to a separate plate.
2. Grill or Bake the Kale:
   • For grilling: Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush the kale leaves with the remaining 1 tablespoon of olive oil and season them with salt. Place the kale on the grill and turn once until the edges are crispy and charred, about 2 minutes. Allow them to cool slightly before handling.
   • For baking: Preheat your oven to 400°F (200°C). Toss the kale leaves in olive oil and spread them in a single layer on a foil-lined baking sheet. Bake for 5 to 7 minutes or until the leaves are crispy.
3. Assemble the Salad:
   • Tear the larger kale leaves into pieces (leave the smaller leaves whole) and discard the tough central stems. In a large bowl, toss the kale with some of the vinaigrette. Spread the ricotta evenly among the serving plates and season with a bit more salt and pepper. Arrange the dressed kale over the ricotta. Finally, top with the marinated plum slices and drizzle with the remaining vinaigrette.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories: 210 kcal per serving
• Servings: 4

This salad is a great way to make use of summer’s ripe plums and fresh kale. The sweetness of the plums balances the earthiness of the kale, while the ricotta adds a creamy texture that brings all the elements together beautifully. Perfect for those who enjoy a dish that’s as nutritious as it is flavorful. Enjoy this delightful salad on a warm summer evening, and let the tastes of the season dance on your palate!

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