Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
20 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 3

*Find at Asian markets or online.

Oak at Fourteenth, Boulder, CO

Ratings & Reviews

Cactusflower's Review

May 07, 2013
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.

BoulderMonica's Review

March 31, 2013
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.

jstwil's Review

March 10, 2013
So tasty and so simple. Love the way the pepper adds contrast to the sweet apples. I used red pepper flakes as I couldn't find the Japanese version quickly enough.