For this salad, it's important to use Tuscan kale (also called dinosaur or lacinato kale); it's more tender and has a delectable sweetness that's missing from other varieties. Cut out any tough stems and thick central ribs before slicing the kale into very thin strips. It's a sturdy green, so it can stand up to an assertive dressing, like ranch or blue cheese, if you prefer.
1/2 cup chunky peanut butter
1-1/2 tablespoons unseasoned rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger
2 cloves minced garlic
1 tablespoon sesame seeds
1 teaspoon hot chile sauce, such as sriracha, or to taste
1 pound trimmed and thinly sliced Tuscan kale
4 scallions, thinly sliced on the diagonal
4 large radishes, julienne
2 small blood oranges, segmented
(for tips, see Segmenting Citrus Fruit on our Chef Tips page)
1/4 cup salted peanuts, roughly chopped, as garnish (optional)
Combine the peanut butter, vinegar, tamari, sesame oil, ginger, garlic, sesame seeds, chile sauce, and 1/4 cup of water in a food processor or blender. Purée until smooth, adding more water to thin the dressing if needed.
Place the kale in a large bowl and toss with some of the dressing. Add the scallions, radishes, and orange segments, and toss again to coat. Transfer the salad to a platter and garnish with the peanuts, if desired.
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