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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 66%
  • Protein: 5.1g
  • Fat: 13g
  • Saturated fat: 2.5g
  • Carbohydrate: 13g
  • Fiber: 3.4g
  • Sodium: 229mg
  • Cholesterol: 5mg

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. 1. Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
  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.
  3. *Find at Asian markets or online.
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