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Shaved Honeycrisp Apple and Kale Salad





Yields
Serves 4



Total Time
20 mins

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.

su-Shaved Honeycrisp Apple and Kale Salad




Photo: Annabelle Breakey; Styling: Kevin Crafts
 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*
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 179Calories from Fat 66
% Daily Value *
Total Fat 13g20%

Saturated Fat 2.5g13%
Cholesterol 5mg2%
Sodium 229mg10%
Total Carbohydrate 13g5%

Dietary Fiber 3.4g14%
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.