"Word of this salad has spread far and wide since its invention at Boulder’s OAK at Fourteenth in 2010. First the togarashi-seasoned mixture of baby kale, shaved apple, candied almonds, and parmesan in lemon vinaigrette popped up at OAK’s now-closed RiNo follow-up, Acorn; then it made the menu at their fast-casual sibling, BriDer, gaining ever more followers along the way. Rarely has such a simple dish made such a splash." - Gigi Sukin, Ruth Tobias