Shaved Honeycrisp Apple and Kale Salad

Shaved Honeycrisp Apple and Kale Salad Recipe
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.

Yield:

Serves 4
Total time: 20 Minutes

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 179
Caloriesfromfat 66 %
Protein 5.1 g
Fat 13 g
Satfat 2.5 g
Carbohydrate 13 g
Fiber 3.4 g
Sodium 229 mg
Cholesterol 5 mg

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*

Preparation

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.

*Find at Asian markets or online.

Steven Redzikowski,

Oak at Fourteenth, Boulder, CO,

Sunset

March 2013
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