Shaved Kale Salad Recipe

Prepare kale

Wash the kale thoroughly and dry using a salad spinner or kitchen towels. Strip the leaves from the thick stems, then stack the leaves, roll tightly, and use a sharp knife to thinly slice (shave) into ribbons until you have about 6 cups. Place shaved kale in a large mixing bowl.

Massage kale

Add 1/2 teaspoon of salt (from vinaigrette salt allowance) and 1 teaspoon of olive oil (from vinaigrette allowance) to the kale. Using your hands, gently massage the kale for 2 minutes until it softens and darkens slightly. This makes it tender and less bitter.

Prepare tomatoes and oranges

Halve the baby heirloom tomatoes and add them to the bowl with the kale. Segment the blood oranges over a small bowl to catch juices: remove peel and pith, cut between membranes to release segments. Reserve 2 tablespoons of the collected juice for the vinaigrette and add the segments to the salad bowl.

Add cheese and nuts

Crumble the goat cheese over the salad and sprinkle the toasted, roughly chopped Marcona almonds on top. If using, add cilantro leaves for a bright finish.

In a small bowl or jar, combine ají amarillo paste, Dijon mustard, minced garlic, honey, white wine vinegar, and the reserved 2 tablespoons of blood orange juice. Whisk until smooth.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Alternatively, place all ingredients in a jar, seal, and shake vigorously for 30 seconds.

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste, and adjust: add remaining salt up to the total listed (3 tsp total specified across recipe) and pepper as needed. The dressing should be bright, slightly spicy, and balanced between acidity and sweetness. If too spicy, add an extra 1/2 teaspoon honey; if too thick, thin with a teaspoon of orange juice or water.

Dress the salad: Pour about 3 tablespoons of the ají amarillo vinaigrette over the massaged kale, tomatoes, and blood orange segments (reserve any extra vinaigrette). Toss gently with salad tongs or by hand until everything is evenly coated. Taste and add additional vinaigrette if desired (you may not need all).

Finish and serve: Transfer to a serving platter or divide among plates. Sprinkle any remaining goat cheese and Marcona almonds on top, add a final grind of black pepper, and garnish with cilantro leaves if using. Serve immediately so kale remains tender and nuts stay crunchy.