Chef John’s Raw Kale Salad

Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/3 cup olive oil
• Salt and ground black pepper to taste
• 1 bunch kale
• 1 persimmon, sliced
• 1 apple, cut into matchsticks
• 2 orange, peeled and cut into segments (see footnote)
• 1/4 cup chopped pistachio nuts

Directions

Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.

Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.

Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.