Just when I think I’ve tried every application of kale (roasted, sautéed, boiled, steamed, raw) along comes a recipe for barbequed kale. Are you kidding me? Why didn’t I think of this? The barbequing is quick, and if left unattended you will quickly have burnt, charred ashes of kale. But the three to five minutes spent on the grill, impart a true smokey flavour that is essential to the success. We enjoyed this as an appetizer one hot summer night. Freshly made ricotta elevates the salad from good to great. I can’t say how it would be with a store bought ricotta but would love to know if someone tries it. My favourite recipe for making ricotta can be found here. There is not a lot of effort involved, the biggest issue is the waiting, but the end result is unlike anything you’ve tasted before. Just try and keep yourself from eating this right out of the bowl.
I’ve made this salad a few times with three varieties of kale: curly, lacinato and Russian. My suggestion is to use the Russian or lacinato if you can get it. The curly tends to burn at the edges quicker, making your job to keep moving that kale on the grill a bit trickier. The curly variety is also a bit tougher to chew, unlike the silkiness of the other two. The plums I used were a small yellow variety grown here in Ontario. I’m sure the larger black or red varieties would also work.