Tuesday, July 3, 2012

Primal Grilled Kale Salad with Balsamic Marinated Plums

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 good olive oil
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.

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