Transitions Global, Cambodia, July 2012

Apple Kale Salad

Julie Beall / July 2012

From the kitchen of Steve Redzikowski, Oak at 14th

Lemon vinaigrette dressing

½ c fresh squeezed lemon juice

1 c olive oil

2 T chopped tarragon

2 t togarishi chili

½ t salt

½ t pepper

For the candied almonds

¾ c almonds

Sugar for sprinkling

For the salad

6 c thin-sliced dino kale

½ Granny Smith apple (sliced thin)

½ Gala apple (sliced thin)

¾ c chopped Parmigiano-Reggiano cheese

¾ c candied almonds

Lemon vinaigrette to taste

Directions: 

For the vinaigrette: Whisk (or use blender) together all ingredients until well combined.

For the candied almonds: Bring almonds to a simmer in a pot of water, drain and toss with sugar.  Bake in 350^o oven on lightly buttered sheet for 5-10 minutes

To assemble the salad:  Toss kale, apples, almonds and cheese.  Add lemon vinaigrette to taste and toss in almonds. Edible flowers add a delectable touch:-)