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This dish serves up exceptional, nutritious kale two ways. A bed of raw kale provides a base for the salad, while oven-roasted kale “chips” add a toasty crunch. You’ll be dressing it to the nines with a cardamom-blood-orange-Champagne vinaigrette and serving it with pepitas (pumpkin seeds), carrots, juicy citrus supremes and silky ribbons of ricotta salata cheese.
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