Here’s another great salad that’s packed with cancer-fighting ingredients and flavor. This recipe comes to us from Oak restaurant in Boulder.
For the lemon vinaigrette:
1/2 c. fresh squeezed lemon juice
1 1/4 c. olive oil
2 T. chopped tarragon
2 t. togarishi chili
Salt and pepper to taste
For the candied almonds:
3/4 c. almonds
Sugar
For the salad:
1/2 Granny Smith apple (sliced thin)
1/2 Gala apple (sliced thin)
3/4 cup chopped Parmigiano-Reggiano cheese
3/4 cups candied almonds
6 cups of very thinly sliced dino or lacinato kale
Lemon vinaigrette to taste
Directions:
- Make the vinaigrette: Whisk together all ingredients until well combined.
- Marinate the kale: Toss at least half the vinaigrette with the kale, and allow it to marinate for at least 30 minutes, or up to several hours. Marinating makes the kale more tender. If you want to go over the top, you can give the marinating kale a little massage.
- Make the candied almonds. While the kale is marinating, bring almonds to a simmer in a pot of water, drain and toss with sugar. Bake in 350-degree oven for 5-10 minutes. Or, buy candied almonds.
- Assemble the salad. Slice the apple thinly. Toss kale, apples, almonds and Parmesan. Add more lemon vinaigrette to taste (if needed) and toss in almonds.
Makes 4 salads.
Source: Steve Redzikowski, Oak at 14th