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.
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
How to Make It
Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
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.
I loved this salad! Kale was never my favorite, but I could not stop eating it. I did leave out the ichimi togarashi because I had none. While making this, I was concerned about the amount of lemon juice, but it was perfect! I will be making this on a regular basis.
I have been LOVING this salad at Oak at 14th in Boulder. I'm so glad to have recipe. The red pepper cuts the sour lemon just perfectly. I used cayenne pepper as I couldn't find the Japanese one. This is also great as a main dish with grilled chicken.