Sunset Magazines Shaved Honeycrisp Apple And Kale Salad Recipes

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Sunset Magazine's Shaved Honeycrisp Apple and Kale Salad image

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.

Provided by COOKGIRl

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.

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