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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
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!