Grilled kale salad with ricotta and plums from Bon Appétit Magazine, July 2012 (page 38)

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Notes about this recipe

  • fprincess on July 26, 2012

    I used white peaches instead of plums, and fresh goat cheese instead of ricotta (both from the farmers' market). The smokiness and slight bitterness of the grilled kale worked great with the peaches and the goat cheese. Picture here: http://forums.egullet.org/index.php/topic/137686-salad/page__st__90__p__1886249#entry1886249

  • bgood on July 24, 2012

    Great taste and textures. Used goat ricotta thinned with 1/2 & 1/2. Came together faster than I expected.

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Reviews about this recipe

  • Bitten Word

    ... the ricotta is perfect here - creamy and mild, it's the perfect cool counterpoint to the tangy balsamic vinegar and the salty charred kale... a great match for the sweet plums.

    Full review
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