Crispy Kale, Plum, and Ricotta Salad

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

When it comes to summer salads, the combination of fresh ingredients, vibrant colors, and a mix of textures is key. This Crispy Kale, Plum, and Ricotta Salad brings together the earthy flavors of kale, the sweetness of ripe plums, and the creamy richness of ricotta, all dressed in a simple yet flavorful balsamic vinaigrette. Whether you’re hosting a backyard barbecue or simply want a refreshing dish for a warm evening, this salad is the perfect choice.

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 and Plums:

• In a medium bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, thyme, and honey. Season to taste with kosher salt and freshly ground pepper.
• Add the sliced plums to the bowl and toss them to coat evenly with the vinaigrette. Transfer the plums to a plate and set them aside.

2. Grill or Bake the Kale:

• If using a grill: 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 with salt. Grill the kale, turning once, until crispy and charred at the edges, about 2 minutes. Transfer to a work surface and let it cool enough to handle.
• If using an oven: Preheat to 400°F. Toss the kale leaves with the oil and arrange them in a single layer on a foil-lined baking sheet. Bake for 5 to 7 minutes or until crispy.

3. Prepare the Kale:

• Once the kale has cooled, remove the large center stems with a knife and discard them. For smaller, more tender kale stems, just trim the tough ends.

4. Assemble the Salad:

• Divide the fresh ricotta among plates, seasoning with salt and pepper to taste. Stir the vinaigrette again to ensure it’s well mixed.
• Tear the larger kale leaves into pieces, leaving the smaller leaves whole. Place the leaves in a large bowl and toss with some of the vinaigrette.
• Divide the kale leaves among the plates, top with the marinated plums, and drizzle some of the remaining vinaigrette over the salad.

Nutritional Information:

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

Final Thoughts:

This Crispy Kale, Plum, and Ricotta Salad is not only visually stunning but also bursts with a delightful mix of flavors. The crispiness of the kale, the sweetness of the plums, and the creaminess of the ricotta create a balanced dish that’s sure to be a hit at any gathering. Plus, with a total time of just 20 minutes, it’s an easy yet impressive addition to your summer menu.

Enjoy the flavors of the season with this simple and refreshing salad!

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