Chef John's Raw Kale Salad Recipe

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.