Tuscan Kale & Citrus Recipe

Prepare the kale

Rinse the Tuscan kale leaves under cold water to remove grit. Pat dry or spin in a salad spinner. Strip the thick stems by folding each leaf lengthwise and running a knife or your fingers along the stem. Coarsely chop the leaves into bite-size ribbons until you have about 8 cups packed.

Massage the kale

Place the chopped kale in a large mixing bowl. Sprinkle 1/4 teaspoon of the coarse sea salt over the kale and pour 1 tablespoon of the prepared parm dressing (set aside) or 1 tablespoon olive oil. Using your hands, massage the kale vigorously for 2–3 minutes until it darkens, softens and reduces in volume. This tenderizes the tough leaves and makes them more palatable.

Segment the oranges

Using a sharp knife, slice off the top and bottom of each Cara Cara orange. Following the curve of the fruit, cut away the peel and pith. Hold the orange over a bowl and cut between the membranes to release segments (supremes). Collect any juice that accumulates in the bowl to add to the dressing if desired. Cut larger segments in half if preferred.

Toast walnuts & slice onion

Heat a small dry skillet over medium heat. Add the walnuts and toast, shaking the pan, for 3–4 minutes until fragrant and lightly browned. Remove to a plate immediately to avoid burning. When cool, roughly chop. Thinly slice 1/4 cup red onion very thin (use a mandoline or sharp knife) and rinse briefly under cold water if you want to mellow the sharpness; pat dry.

Assemble salad

Add the orange segments, toasted chopped walnuts, thinly sliced red onion and 3/4 cup shaved Parmigiano-Reggiano to the bowl with the massaged kale. Toss gently to combine.

Season

Taste and finish with the remaining coarse sea salt (to taste, about 3/4 tsp total including earlier) and freshly ground black pepper (about 1 tsp). Adjust seasoning as desired.

Make the dressing: In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/4 teaspoon black pepper and 1/2 teaspoon salt. Whisk slowly while streaming in 1/2 cup extra-virgin olive oil until emulsified. Stir in 1/4 cup finely grated Parmigiano-Reggiano. Taste and add reserved orange juice from segmentation if you want brighter citrus notes; adjust salt and lemon to balance.

Dress the salad: Pour approximately 3 to 4 tablespoons of the parmesan dressing over the assembled salad and toss well to coat. Add more dressing (up to the remaining amount) if you prefer a more heavily dressed salad. Let the salad rest for 5 minutes after dressing so the flavors meld and the kale softens further.

Serve: Transfer to a serving platter or individual plates. Finish with the remaining shaved Parmigiano-Reggiano on top, a final crack of black pepper, and a few whole toasted walnut pieces for garnish. Serve immediately.