Ingredients
- 1 Honeycrisp apple
- 1/4 cup roughly chopped candied almonds
- Zest and juice of 1 medium lemon
- 2 cups thinly sliced kale
- About 1/4 tsp. kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely shredded parmesan cheese
- About 1/4 tsp. pepper
- Ichimi togarashi*
Ready In 20 Minutes
Servings: 4
Cooking Instructions
Step 1
- Whisk together oil, zest, and juice in a medium bowl.
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Step 2
- Add kale, cheese, and almonds, then toss to coat.
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Step 3
- Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife.
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Step 4
- Add to salad and toss to coat. Season with salt, pepper, and ichimi togarashi.
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Step 5
- *Find at Asian markets or online.