This is a hit, every time I bring it to a function. Even people who don’t like kale love this salad. I prefer halos to oranges, as they are sweeter and easier to peel, but either will be delicious. Enjoy!
2 large oranges or 3-4 halos (sweet tangerines)
1 large bunch Tuscan kale (about 1 pound), stems removed and leaves washed, spun dry, and torn into bite-size pieces
1½ tablespoons white wine vinegar
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
1 cup crumbled feta
1½ tablespoons milk, or more if necessary
Salt and black pepper
¼ cup extra-virgin olive oil
Finely grate 2 teaspoons zest from 1 of the oranges and set aside. Cut the peel and pith off the oranges and, working over a strainer set in a bowl, cut the segments free of the membranes and reserve; discard the membranes. Place the kale in a large salad bowl and set aside.
In a blender or food processor, process the orange zest, vinegar, garlic, red pepper flakes, ⅓cup feta, milk, ¼ teaspoon salt, and ½ teaspoon black pepper to a smooth puree. With the motor running, very slowly add the oil and process briefly until dressing is thick and emulsified; you should have about 2/3 cup. (If the dressing seems too thick to coat the kale leaves, add more milk about 1½ teaspoons at a time to adjust consistency.)
Add the dressing to the kale and, with your hands, mix the salad thoroughly until all the kale is coated. Rest the salad to allow the kale to soften slightly, about 30 minutes.
Add the currants, most of the remaining feta, and most of the orange segments to the kale and toss to combine. Taste and adjust the seasoning with salt and black pepper, if necessary. Sprinkle with the remaining feta and orange segments and serve.