Wildcard Winners

Lacinato Kale and Mint Salad with Spicy Peanut Dressing

June  5, 2013

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved. 

Lacinato Kale and Mint Salad 

WHO: dymnyno is a vintner and winery cook in California. 

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WHAT: This salad has it all: sturdy greens that won't wilt, and a spicy peanut dressing that'll steal the show. 

HOW: Chop kale, mix dressing, and toss. 

WHY WE LOVE IT: Sure, we've seen kale salads in countless iterations, but this spicy, peanutty dressing lets us see the green through a different lens. Plus, the salad will hold up well in the fridge, making it a great dish for summer entertaining. 

Lacinato Kale and Mint Salad with Spicy Peanut Dressing by dymnyno

Serves 2-4

Lacinato Kale and Fresh Mint Salad

1 bunch (large) lacinato kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped

Spicy Peanut Dressing

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

See the full recipe (and save and print it) here.

Photo by James Ransom

See what other Food52 readers are saying.

  • evktx
  • Tishahk
  • Sadassa_Ulna
  • Deborah Reid (her/she)
    Deborah Reid (her/she)
  • rbnyc
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


evktx October 17, 2016
I added Mizuna and apples to this salad, and it was a splendid variation.
Tishahk April 5, 2014
Sounds great - once minced, how many cups of kale should you have?
Sadassa_Ulna July 5, 2013
A friend made/brought this to our July Fourth celebration: delicious!
Deborah R. June 10, 2013
I loved the flavours and textures in this salad.
The dressing was too acidic for my palate so I added 6 tablespoons of olive oil.
The yield for me was closer to servings for 4 to 6.
rbnyc June 6, 2013
Made this as part of dinner last night. Delicious. We had grilled mahi-mahi with some shiitake mushrooms and a quinoa/wild rice grain mix. The sauce was so good we spooned it over the fish too.
fiveandspice June 6, 2013
Congratulations Mary! This looks so delicious!
EmilyC June 6, 2013
Congrats! I'll be making this soon!
Kitchen B. June 6, 2013
Congratulations too!!
Kitchen B. June 6, 2013
Sounds Delicious especially for mint lovers!
drbabs June 5, 2013
Yum! Congratulations, Mary!
LucyLovesToCook June 5, 2013
This looks so good, I could eat this right now, I can't get enough of peanut butter at the moment.
Yay!!!! Congrats Mare on your Wildcard win today !!! This salad looks absolutely amazing and perfect for me. Love !!!!