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In Season: Kale


February 2017

The Ingredient: Kale

The Recipe: Shredded kale and apple salad

The Chef: Justin Anthony, co-owner of AP (All Purpose) Bar and Kitchen in Walker’s Point

Kale. This dark, leafy green trends as a superfood — it’s one of the most nutritionally dense foods on the planet, and smart chefs know how to balance out its bitterness and bring out its complexity.

For a savory yet sweet salad, try chef Justin Anthony’s shredded kale and apple salad.

Salad ingredients:

2 cups kale ribbons (stems removed and leaves sliced into thin ribbons)

1 cup shredded apple (shredded through a box grater on top of a paper towel to absorb moisture)

4, plus 1 reserved, tablespoons grated Grana Padano cheese

¼ cup candied, sliced almonds, plus extra for garnishing

2 ¼ teaspoons shichimi togarashi*

¼ cup fermented honey vinaigrette


Fermented honey vinaigrette ingredients:

2 cups extra virgin olive oil or grapeseed oil

1 cup rice vinegar

¾ cup fermented honey**

Sea salt, to taste

Whisk together vinaigrette ingredients. Toss salad ingredients together with about ¼ cup vinaigrette. Garnish with remaining tablespoon of Grana Padano cheese and a few extra candied, sliced almonds. Enjoy.

* Shichimi togarashi is a Japanese seasoning blend, and it can be found at The Spice House.

** Mushroom Mike LLC sells a great fermented honey, but regular honey works just fine too.


This story ran in the February 2017 issue of: