Grill/Barbecue

Grilled Peach and Apricot Salad

August  4, 2014
Photo by James Ransom
Author Notes

A grilled stonefruit salad for the summer: explosively juicy, still-hot peaches and apricots meet abstemious kale, with feta and prosciutto on the edge of the conversation. —Nicholas Day

  • Serves 4
Ingredients
  • 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 tablespoon lemon juice, more to taste
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • Deanna Lundquist Chevas
    Deanna Lundquist Chevas
  • Nicole Clare Fallat
    Nicole Clare Fallat
  • Geneviève Esquivié M
    Geneviève Esquivié M
  • Tereza
    Tereza
Review
I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.