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Shaved Honeycrisp Apple and Kale Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 20 mins
Yield Serves 4
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*

Nutrition 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

How to Make It

  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.