Shaved Honeycrisp Apple and Kale Salad

Name: Shaved Honeycrisp Apple and Kale Salad
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; Zest and juice of 1 medium lemon; 2 cups thinly sliced kale; ¼ cup finely shredded parmesan cheese; ¼ cup roughly chopped candied almonds; 1 Honeycrisp apple; About 1/4 tsp. kosher salt; About 1/4 tsp. pepper; Ichimi togarashi*

3 Ratings
3 Reviews

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.

By Steven Redzikowski

This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary

total:

20 mins

Yield:

Serves 4

Nutrition Info

Ingredients

2 tablespoons extra-virgin olive oil
Zest and juice of 1 medium lemon
2 cups thinly sliced kale
¼ cup finely shredded parmesan cheese
¼ cup roughly chopped candied almonds
1 Honeycrisp apple
About 1/4 tsp. kosher salt
About 1/4 tsp. pepper
Ichimi togarashi*

Directions

Step 1
Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.

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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.

Source

Oak at Fourteenth, Boulder, CO

Nutrition Facts

Per Serving:

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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Cactusflower

05/07/2013

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

03/31/2013

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

03/10/2013

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.

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