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.
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
¼ cup candied, sliced almonds, plus extra for
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.