Grilled Kale Salad with Goat Cheese and Plums
By Tested and perfected in the Sur la Table kitchen
Grilled Kale Salad with Goat Cheese and Plums
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 teaspoons minced thyme leaves
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 4 medium firm but ripe plums, pitted and thinly sliced
- 16 small curly kale leaves
- 4 ounces goat cheese
- ½ cup walnuts, toasted and coarsely chopped
Kale is a hearty lettuce which is perfect for grilling as it can withstand the heat provided. When grilled, kale becomes slightly crisp and pairs perfectly with sweet plums and creamy goat cheese.
In a medium bowl, use a whisk to combine 2 tablespoons oil, vinegar, thyme and honey. Taste and season with salt and pepper.
Prepare a moderate charcoal fire for indirect grilling; preheat a gas grill to medium, leaving one burner unlit or heat a large grill pan over medium heat.
Brush the kale leaves with a thin coating of oil using a silicone pastry brush. Grill the kale, using tongs to turn once, until crispy and slightly charred on the edges, about 2-4 minutes. When cooked, transfer to a large mixing bowl and toss with vinaigrette.
To serve: Divide kale among individual serving plates. Divide the plums over the kale, stir the vinaigrette and drizzle over the leaves. Sprinkle each plate with goat cheese and walnuts and serve immediately.
In a medium bowl, use a whisk to combine 2 tablespoons oil, vinegar, thyme and honey. Taste and season with salt and pepper.
Prepare a moderate charcoal fire for indirect grilling; preheat a gas grill to medium, leaving one burner unlit or heat a large grill pan over medium heat.
Brush the kale leaves with a thin coating of oil using a silicone pastry brush. Grill the kale, using tongs to turn once, until crispy and slightly charred on the edges, about 2-4 minutes. When cooked, transfer to a large mixing bowl and toss with vinaigrette.
To serve: Divide kale among individual serving plates. Divide the plums over the kale, stir the vinaigrette and drizzle over the leaves. Sprinkle each plate with goat cheese and walnuts and serve immediately.