Charred Kale and Plum Salad
with Wild Rice, Ricotta, and Honeyed Walnuts
Who knew you could broil kale? A few minutes under the flame and this leafy green becomes deliciously nutty and charred. Served a top a bed of creamy fresh ricotta and hearty wild rice, this is a beautifully composed salad. The best part? Those tangy-sweet marinated plums
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Kale
2 unit
Plum
8 ounce
Ricotta Cheese
(Contains Milk)
1 unit
Veggie Stock Concentrate
1 ounce
Walnuts
(Contains Tree Nuts)
½ cup
Wild Rice
2 tablespoon
Honey
2 tablespoon
Balsamic Vinegar
1 unit
Shallot
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the broiler to high or oven to 500 degrees. In a small pot, bring 1 1/2 cups water and the stock concentrate to a boil. Once boiling, add the wild rice, cover, and reduce to a simmer for 35-40 minutes, until tender.
Meanwhile, trim and discard the kale stems. Halve, pit, and thinly slice the plums into ½-inch wedges. Halve, peel, and mince the shallot.
Make the vinaigrette: in a medium bowl, whisk together the shallot, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 ½ tablespoons olive oil. Season with salt and pepper. Toss the plums in the vinaigrette and set aside.
Candy the walnuts: heat a small pan over medium heat. Add the walnuts and cook, tossing 1-2 minutes, until fragrant. Add the remaining honey and 1 teaspoon water to the pan and stir to combine thoroughly. Cook, tossing, 1-2 more minutes, until a tacky glaze forms on the walnuts. Set aside and season with salt and pepper.
Drizzle the kale with ½ tablespoon olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under the broiler for 2-3 minutes, turning once, until charred on the edges. Keep an eye on the kale so it doesn’t burn!
Dollop 1/3 cup ricotta on each plate and spread into a large circle. Season with salt and pepper. Top ricotta with the wild rice, charred kale, plums, and walnuts. Drizzle with the vinaigrette and enjoy!