Tuesday, May 7, 2013

Kale and mint salad with spicy peanut dressing

There are only so many mint juleps you can drink, so now I have most of two bunches of mint to use up. Fortunately, that shouldn't be hard.

I used regular (not lacinato) kale in this, and left out the pomegranate molasses (didn't have any).

From Food52, reprinted below:

1 bunch (large) lacinato kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped
3 tablespoons smooth natural peanut butter
3 tablespoons warm water
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 the walnuts together. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss the dressing with the salad.

This makes an excellent wrap filling, as well.

No comments:

Post a Comment