Celebrated chef John DeLucie, formerly of New York’s Waverley Inn and now Chef Proprietor of The Lion and Crown restaurant on the Upper East Side has created a quick and easy recipe for us to share. Why not try it this weekend?
Grilled Kale Salad with Ricotta and Plums
4–6 servings
Ingredients
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
4 medium plums, halved, pitted, thinly sliced
12 large or 16 small curly kale leaves
3/4 cup fresh ricotta
Kosher salt, freshly ground pepper
Salt and Pepper
Preparation
Whisk three teaspoons of oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add the plums and toss to coat; transfer plums to a plate.
Heat grill to high. Brush the kale leaves with the remaining one teaspoon of oil; season with salt. Grill the kale, turning once, until crispy and charred at edges, it will take about two minutes. Transfer to a work surface and let it stand until cool enough to handle. Remove the large centre stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide the 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.
With thanks to John DeLucie!