Prep 20 mins
Cook 0 mins
From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.
- 1 lemon, juice and zest of, medium
- 2 cups thinly sliced kale (we tested using dinosaur or lacinato kale)
- 1⁄4 cup finely shredded parmesan cheese (we subbed asiago)
- 1⁄4 cup roughly chopped candied almonds
- 1 honeycrisp apple (we subbed galas)
- about 1/4 tsp. kosher salt
- about 1/4 tsp. pepper
- 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. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
- *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.