Grilling kale leaves over a hot fire makes them crispy and delicious. Tossing them with fresh peaches, a simple vinaigrette and pairing with creamy ricotta transforms them even further - into what may be one of our favorite summertime salads.
Serves 83 fresh peaches
½ c high-quality olive oil, divided
¼ c red wine vinegar
1 T honey
2 tsp minced fresh thyme
Salt and pepper to taste
18 large curly kale leaves
1 16 oz container whole milk ricotta
Wash and pat dry kale leaves. Brush both sides of the leaves lightly with ¼ cup olive oil and set aside. Add remaining olive oil, red wine vinegar, honey and thyme to a medium mixing bowl and whisk to combine. Season with salt and pepper to taste. Wash, pit and thinly slice peaches with a serrated knife. Add the peaches to the bowl of vinaigrette and toss to combine. Set aside.
Grill the kale leaves over a medium-hot charcoal or gas grill, turning once, until they begin to turn slightly charred and crispy around the edges, about 2-3 minutes. Transfer the cooked leaves to a work surface and season lightly with salt and pepper. Trim the and discard the stems and tear the leaves into smaller pieces.
To serve, stir the ricotta to loosen it and spread along on the bottom of a serving platter. Toss grilled kale with the peaches and vinaigrette, check for seasoning and arrange over the ricotta.