I should never do anything without a list, especially shop
for groceries. Even if I have made a recipe a thousand times, I still manage to
forget half the key ingredients unless I write them down. Last night I started
to chop up some kale for my favorite Kale
Tabbouleh Salad and then realized I was missing the chickpeas and the
grains. I had, however, bought the mint which is the most expensive item in the
recipe so I was determined to use it. I googled mint and kale and stumbled
across a recipe for which I had all the ingredients on-hand. Nothing beats that
on a cold winter night!
It was a simple salad with a peanut-based dressing that
called for my newly-acquired pomegranate molasses. I was hesitant about the
combination at first and tried it before sacrificing my mint to its flavors,
but the dressing was fantastic. It hits all the right salty, sweet and spicy notes
without being too heavy and overwhelming.
I did not use a blender as suggested but just whipped
together 3 tbsp of peanut butter, 3 tbsp warm water, 3 tbsp rice wine vinegar, 1
tbsp pomegranate molasses, 1 tbsp soy sauce, 1tsp fresh garlic, minced, 2 tsp
fresh minced ginger, 1tsp sesame oil and1 tsp dried red chili flakes. Toss with
a one bunch of chopped kale, one cup chopped mint and one cup of chopped nuts
of your choice. The dressing is thick so toss for a good few minutes to distribute.
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