Kale Salad with Peanut Dressing


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 (julienned)
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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