Shaved Honeycrisp Apple and Kale Salad
Photo: Annabelle Breakey; Styling: Kevin Crafts
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.
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