su-Shaved Honeycrisp Apple and Kale Salad
Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 4Total Time20 mins
AuthorSteven Redzikowski
For such a simple, fast recipe, this salad--from chef-partner Steven Redzikowski of Oak at Fourteenth, in Boulder, CO--packs a surprising amount of complexity and flavor. Ichimi togarashi, a Japanese ground red pepper, really makes it pop.

How to Make It

Step 1
1

Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.

Step 2
2

Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and ichimi togarashi.

Step 3
3

*Find at Asian markets or online.

Ingredients

 2 tablespoons extra-virgin olive oil
  Zest and juice of 1 medium lemon
 2 cups thinly sliced kale
 1/4 cup finely shredded parmesan cheese
 1/4 cup roughly chopped candied almonds
 1 Honeycrisp apple
  About 1/4 tsp. kosher salt
  About 1/4 tsp. pepper
  Ichimi togarashi*

Directions

Step 1
1

Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.

Step 2
2

Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and ichimi togarashi.

Step 3
3

*Find at Asian markets or online.

Shaved Honeycrisp Apple and Kale Salad