Crispy Kale, Plum, and Ricotta Salad

Crispy Kale, Plum, and Ricotta Salad could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. For 85 cents per serving, you get a side dish that serves 4. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 251 calories. Plenty of people made this recipe, and 577 would say it hit the spot. Head to the store and pick up plums, olive oil, fresh thyme, and a few other things to make it today. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Shredded Kale and Plum Salad, Lacinato Kale and Ricotta Salata Salad, and kale and quinoa salad with ricotta salata are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk 3 tablespoons olive oil together with vinegar, thyme, and honey in a medium bowl. Season 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 Tbsp. 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). Alternatively, preheat oven to 400 degrees F. Toss kale leaves with oil and arrange in a single layer on a foil lined baking sheet. Bake for 5 to 7 minutes or until crispy.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.

 

Step by step:

1. Whisk 3 tablespoons olive oil together with vinegar, thyme, and honey in a medium bowl. Season to taste with salt and pepper.

2. 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.

3. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes.

4. Transfer to a work surface; let stand until cool enough to handle.

5. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems). Alternatively, preheat oven to 400 degrees F. Toss kale leaves with oil and arrange in a single layer on a foil lined baking sheet.

6. Bake for 5 to 7 minutes or until crispy.Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole).

7. 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.

Nutrition Information:

covered percent of daily need