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Grilled Kale Salad with Peaches and Ricotta]

November 12, 2012     Views 1,231     Grabbed 1     Grab    

Grilled Kale Salad with Peaches and Ricotta]

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From The Gouda Life:

Grilled Kale Salad with Peaches and Ricotta
adapted from Bon Appetit
serves 4-6

Bon Appetit used plums in their salad, but I had peaches on hand so I went that route. You can use whatever local stone-fruit is available.

4 tbsp extra-virgin olive oil, divided
3 tbsp balsamic vinegar
1 tsp honey
sea salt
fresh ground pepper
10-12 large curly kale leaves
4 medium peaches, halved, pitted and sliced
1 cup homemade ricotta (or high-quality store bought)

Whisk 3 tbsp olive oil, balsamic and honey together and season to taste with salt and pepper. Toss with the peaches and set aside.

Heat your grill or grill pan to high. Use remaining tbsp of olive oil to brush the kale leaves. When grill is hot, place the leaves on, turning once, until crispy and charred around the edged (about 2 minutes). Transfer to a cutting board to cool. When cool enough to handle, slice the large center stems away from the tender leaves and discard (or save for stock).

On a serving dish, place a few tbsp of ricotta, 2 kale leaves, and a spoonful or two of peaches. Drizzle any remaining vinaigrette from the peach bowl on top of the salads. Season with a bit of salt and fresh ground pepper to serve.

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