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I love to serve this at Thanksgiving and other holidays to add a fresh element to sometimes-heavy holiday menus. All the components of this salad come together beautifully. It’s super easy to make because the dressing is simply a drizzle of olive oil, freshly squeezed orange juice, and balsamic vinegar. One important thing to note here: Massage the kale. Don’t skip this step. The process helps break down the tough fibers in this sturdy leafy green, making it much easier to chew. This hearty salad also keeps well in the fridge after it’s been dressed, so enjoy it for a few days if you have leftovers—or in the case of a holiday meal, make it a few days ahead.
2 heads of Tuscan kale (about 10 ounces each), tough ribs removed, torn into 2-inch pieces
3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more if needed
1/2 teaspoon kosher sea salt
1 teaspoon orange zest
3 tablespoons freshly squeezed orange juice (from half a juicy orange)
2 tablespoons syrupy balsamic vinegar or Tuscanini Balsamic Glaze
1/4 cup thinly sliced red onion
1/4 cup dried currants
1/4 cup pomegranate seeds
1/4 cup toasted pine nuts
freshly ground Gefen Black Pepper
In a large salad bowl, combine the kale with the olive oil and the salt and massage for three to five minutes, or until it has softened and reduced in size a little.
Add the fresh orange zest and juice and continue to massage a little more, adding extra olive oil if necessary, one teaspoon at a time, until the leaves are tender and glossy.
Add the remaining ingredients and toss a final time to make sure everything is coated in the dressing and mixed well. Taste and adjust seasoning if necessary.
Serve immediately, or store in an airtight container in the fridge for up to three days.
From The Kitchen Commune: Meals to Heal and Nourish Everyone at Your Table, copyright © 2024 by Chay Wike. Reprinted by permission of the author and Flashpoint Books, Seattle, WA.
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