Healthy Recipes with Chef Zi...

Bridging the Seasonal Gap.

It is starting to feel like fall and to soak up the last of the summer sun there is no better recipe than grilled peaches and apricots to bridge the gap between the seasons. If laying these sweet fruits over a bed of crunchy, fresh kale wasn't delicious enough, add the saltiness of prosciutto and the soft texture of crumbled feta cheese to make this easy meal one for the books - cookbooks that is!Serves 4

  • 1 bunch kale, destemmed
  • 4 apricots, halved
  • 4 peaches, halved
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 cup feta cheese
  • 1/4 cup olive oil
  • 1 to 2 tablespoon lemon juice
  1. Preheat the grill. While it warms up, tear or chop the kale leaves into bite-size pieces and place those in a large salad bowl. Add a pinch of salt and a tablespoon of olive oil and massage the kale, kneading it for a minute or so until it softens. Whisk together the remaining olive oil and the lemon juice, adjusting to your taste. Set the dressing aside. Tear or cut the prosciutto into smaller pieces and set those aside too.
  2. When the grill is reasonably but not overwhelming hot, brush the apricots and peaches very lightly with a neutral oil and grill, cut side down, until deeply caramelized.
  3. When the fruit is grilled, toss the kale with the prepared dressing and then crumble the feta on top. Add the prosciutto and then the still-hot peaches and apricots, letting their juices seep down into the kale. (If there are any extra juices on the plate you put them on after grilling, add those too.) Eat with crusty bread.

Recipe From - http://food52.com/blog/11061-a-kale-salad-with-grilled-stone-fruit-prosciutto-and-feta