Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Steven Redzikowski
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.

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  • 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.

Source

Oak at Fourteenth, Boulder, CO

Nutrition Facts

179 calories; calories from fat 66%; protein 5.1g; fat 13g; saturated fat 2.5g; carbohydrates 13g; fiber 3.4g; sodium 229mg; cholesterol 5mg.
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