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.