Grilled Kale Salad With Ricotta And Plums Food
KALE AND RICOTTA SALATA SALAD
This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn't work for hours on it.
Provided by Kim Severson
Categories dinner, lunch, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the leaves of the kale above where the stems become thick. (You're going to eat this raw; steam the stems for another use if you like.) Stack the leaves in a pile, roll them like a cigar, and slice it thin crosswise.
- Mix together the shallot, lemon juice, salt (go easy on this at first since the cheese is salty), and oil; taste and add more oil if you like.
- Toss the dressing with the kale and ricotta salata, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 362 milligrams, Sugar 3 grams
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- In a small bowl or a well sealed container, whisk or shake together all of the dressing ingredients, taste for seasonings and then set aside.
- If grilling the kale, lightly spray or brush all leaves with olive oil and grill for a quick couple of minutes until charred, then cut out large stems if necessary. Alternatively if roasting, use a large parchment lined baking sheet, lightly spray all leaves with olive oil and roast at 400 for a few minutes.
- Divide the ricotta among (4) plates, season with a bit of salt and freshly ground pepper, divide the kale up between the plates, tearing up the leaves if needed and top each plate with an equal number of (grilled) plums. Shake or whisk the dressing again and drizzle over all – not only is this an incredibly tasty combo, it also looks very impressive!
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