Shaved Honeycrisp Apple and Kale Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
1. Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
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.
3. *Find at Asian markets or online.
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