This salad is light and refreshing. Grill the peaches at the same time as the kale and you’ll have a quick and healthy side dish or appetizer.
- 2 tablespoons aged balsamic vinegar
- 2 teaspoons honey, mild flavored
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- 3 bunches lacinato (dinosaur) and/or russian kale
- 2 tablespoon canola oil, divided
- Kosher salt
- Freshly ground black pepper
- 3 large peaches, ripe but not mushy, cut in half and pitted
- Combine the vinegar, honey, pepper and salt in a mason jar or airtight container. Cover and shake well. Add the extra virgin olive oil and shake again to emulsify. Dressing will keep refrigerated for about 2 weeks.
- Prepare the grill for cooking over medium heat. Wash and pat or spin dry the kale leaves with their stems intact. (The stems will aid in turning the kale leaves while grilling). Brush the kale leaves with 1½ tablespoons canola oil and season with salt and pepper.
- Grill the kale leaves until they just begin to wilt and turn bright green, about 15 seconds. Do not close the grill. Flip the leaves over and continue cooking for another 10 to 15 seconds.
- Brush the cut side of the peaches with the remaining canola oil, and lightly sprinkle with salt and pepper. Place, cut-side down, on the hottest part of the grill. Do not close the grill. Cook for 2 minutes, rotating peaches a half turn midway through. (If the peaches are very ripe cook for 90 seconds.)
- Remove the ribs from the kale and pile leaves on a cutting board. Slice in ½-inch ribbons. Cut the peaches in quarters and place on top of the kale. Drizzle the salad with dressing to taste and sprinkle with cheese if using. Serve immediately.
- If you make this salad without the optional cheese, this dish becomes pareve and vegan.