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You’ve probably noticed that some of us here at Oldways are a bit crazy for kale.  From green smoothies for breakfast to crunchy kale sandwiches for lunch or a simple sauté for dinner, kale gets some action in our kitchens.

Looking for new recipes to highlight this special green has become something of an obsession. Combine that with what you might call a recent peanut bender and you will understand why, when I came across this recipe, (Thanks again ladies from FOOD52 for another great idea) I flipped and instantly added it to my must make list. Luckily our local farmers market has so many varieties of kale I never have to wonder if I am going to be able to locate the lacinato (or dinosaur) kale that is used in the recipe.  (If you can’t find lacinato you could use another kale variety; just be sure to chop it well so it isn’t too tough.)

Lacinato Kale and Fresh Mint Salad

Ingredients:
1 large bunch lacinato kale, finely chopped,
1 cup fresh mint, minced
1 cup walnuts, chopped

Spicy Peanut Dressing

3 tablespoons peanut butter
3 tablespoons warm water
1 teaspoon fresh garlic, minced
3 tablespoons rice wine vinegar
1 tablespoon pomegranate molasses
1 tablespoon soy sauce
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 ½ teaspoons Aleppo pepper

Directions:
Toss the kale, mint and walnuts together in a bowl.

To make the dressing, put the peanut butter, water, garlic, vinegar, pomegranate molasses, soy sauce, ginger, sesame oil, and Aleppo pepper into a blender and mix at high speed until everything is smooth.

Toss the dressing with the salad, a little bit at time. Pour and toss about half of the dressing and then decide if it needs more.  (If you don’t use it all you have more to use as a marinade for chicken or shrimp.)

-Rachel

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