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.
Sunset MARCH 2013
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.
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