Charred Kale Salad with Seasonal Fruit

Kale takes to charcoal better than almost any green. Raw, it's stiff and a little bitter. A minute over a hot Thaan fire changes that. The edges curl and crackle, the leaves pick up a trace of smoke, and the center stays green and tender enough to eat without a fight.

The trick is dressing it warm. Half the lemon-honey vinaigrette goes on while the leaves are still hot, so they soak up the acid and relax. Then come the strawberries, sweet and cool against the char, plus a handful of toasted almonds or shaved pecorino if you want some crunch. It's a side that holds its own next to anything else coming off the grill.

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Prep 10m
Cook 5m
Total 20m
Serves 4
Difficulty Beginner
Equipment Thaan Grill

Ingredients

Instructions

  1. Light your Thaan charcoal and build a medium-high, direct-heat zone. You want strong heat so the kale chars fast before it dries out.
  2. Wash the kale and dry it thoroughly. Toss the whole leaves lightly with the neutral oil.
  3. Lay the leaves across the grate over direct heat. Grill 45 to 60 seconds per side, until the edges are crisp and blistered but the center is still bright green.
  4. Move the charred kale straight to a bowl or rimmed sheet pan and let it rest for a few minutes to soften.
  5. While the kale rests, whisk the lemon juice, zest, honey, salt, and pepper. Slowly whisk in the olive oil until the dressing comes together.
  6. Roughly chop the kale into bite-size pieces. Toss the warm kale with half the dressing so it soaks up the acid.
  7. Fold in the sliced fruit, add the remaining dressing, and finish with cracked pepper, flaky salt, and your crunch topping if using.

Frequently asked

Can I use curly kale instead of lacinato?

Yes. Curly kale's thin, frilly edges char faster than lacinato's flat leaves, so start checking it sooner and pull it as soon as the edges blister.

What other fruit works in this salad?

Any ripe fruit with some sweetness and a little acid. Peaches, nectarines, plums, figs, pears, and apples all work, depending on the season.

How do I keep the kale from burning or turning papery?

Dry the leaves completely, use only a light coat of oil, and make sure the fire is hot before the kale goes on. Short, high heat chars the edges while the center stays green. Low heat just dries the leaves out.

Can I make this salad ahead?

Make the dressing up to a few days ahead and keep it in the fridge, then whisk it again before using. The salad itself is best eaten soon after it's dressed. Add the fruit and crunch topping right before serving.

How do I make it vegan?

Swap the honey for maple syrup or agave, and use toasted almonds or pumpkin seeds instead of pecorino.