We went with our son and his wife to APL several weeks ago before seeing a play at the Pantages Theatre. They served a wonderful kale salad with a bright lemony dressing. While we had a very good meal, that salad was something everyone mentioned later. If you could get that recipe and publish it, I would love it.
— Nancy Russell, Los Angeles
Chef Adam Perry Lang is known for meat. A barbecue master, Perry Lang wows with smoked short ribs and dry-aged tomahawks and juicy steak sandwiches. So if Nancy said his kale salad stood out, we had to try it. It is, in fact, one of the tastiest kale salads out there.
Crisp radish rounds add a refreshing bite, diced apples bring a tart crunch, and Parmesan cheese gives the whole thing a savory depth. The real surprise, though, is the toasted and rich peanuts, which make the salad satisfying enough to be a meal. You can serve this salad as a side to steaks or on its own.
APL KALE SALAD
20 minutes. Serves 6 to 8.
2 bunches lacinato kale (18 ounces), preferably with small leaves
Kosher salt and freshly ground black pepper
1 watermelon radish, scrubbed and cut into very thin rounds
1 Granny Smith or other tart apple, peeled and cut into 1/2 -inch cubes
2 ounces Parmesan cheese, finely grated, plus more
3/4 cup Lemon Vinaigrette (recipe follows)
3 tablespoons extra-virgin olive oil
1 cup roasted unsalted peanuts, coarsely chopped
Strip the kale leaves off the stems; discard the stems. Wash and dry the leaves well, then cut into very thin slices. You should have about 8 cups.
