Sunset Magazine'S Shaved Honeycrisp Apple And Kale Salad - cooking recipe

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

Preparation

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.