Lacinato Kale and Mint Salad with Spicy Peanut Dressing

October 24, 2014 § 81 Comments

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Admittedly, we don’t eat much kale in our house, and really for no other reason than I just don’t notice it when I’m at the market (as if it doesn’t exist).  Humph!  It’s the season for kale right now and I have been noticing towering stalks growing in gardens while walking around the neighborhood, and needless to say, sparking my eagerness to pick some up next trip to the market.

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I found this recipe on Food 52 and only made one minor change by switching out the walnuts for pecans.  It’s out of this world delicious.  Now I have a reason to plant lacinato kale in my garden next season.  Perfect hearty salad for this time of year.

I n g r e d i e n t s

  • 1 bunch of lacinato kale, chopped very small, almost minced
  • 1 cup fresh mint, minced
  • 1 cup pecans, chopped

spicy peanut dressing

  • 3 tablespoons smooth natural peanut butter
  • 3-6 tablespoons warm water (to achieve desired consistency)
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh garlic, minced
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 teaspoon sesame oil
  • 1 teaspoon dried red chili flakes
Toss the chopped kale, chopped mint and pecans together.Add all dressing ingredients into a blender, starting with only 3 tablespoons of warm water and whirl until smooth.  Add more warm water until you achieve a drizzly dressing consistency.Toss half of the dressing with the salad.  Add more as desired.  I only used 1/2 of the dressing for one large bunch of kale.DSCN2976

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