Happy 4th of July and thank you Bon Appetit for getting me out of my salad slump (I've got another BA salad post for Friday). I will definitely be making this on the regular, and this would be an easy and flavorful side to any BBQ dish you've got going on for tomorrow.
This is a primal salad because it does call for a little dollop of ricotta (I used Greek yogurt), but if you left that out it would be paleo.
1/2 cup balsamic (I have been loving this blood orange balsamic lately)
1 tbs fresh thyme, chopped
1 tsp raw honey
3 small plums, pitted and sliced
2 large bunches curly kale
fresh ricotta/Greek yogurt
Whisk oil, vinegar, thyme and honey in a large bowl. Add salt & pepper to taste and toss the plums in, set aside. Heat up the grill and toss kale with a few tbs of the vinaigrette. Grill kale until edges start ti char, turning once. Remove from grill and let them cool a bit, then remove the thick center stems an tear up the leaves into small pieces.
Put a dollop of ricotta/yogurt on each plate, then top with kale leaves. Spoon plums and vinaigrette over top.
You'll probably have extra dressing so toss in a jar, put in the fridge and save it for another day.