Clif Family Winery

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“Firecracker” Winter Green Salad with Power Nut and Seed Mix

Recipe by Executive Chef John McConnell

Nut and seed mixture with sliced coconut
1 cup sunflower seeds, raw
½ cup pumpkin seeds, raw
¼ cup sesame seeds, toasted
1 cup sliced coconut, raw
1 Tbsp coconut oil, *rendered hot
½ tsp sea salt
¼ tsp cayenne pepper
1 cup Clif Family Kitchen Maple Curried Cashews and Peanuts, coarsely chopped
Firecracker dressing
¾ cup *toasted garlic oil (make first so that it is cooled)
3 Tbsp + 1 tsp lime juice, fresh
1 Tbsp + 1 tsp tamari, gluten free soy sauce
2 Tbsp peanut butter, unsalted or almond butter
1 Tbsp sambal olek
1 Tbsp honey
½ tsp sea salt
1 Tbsp sesame oil
*optional cayenne pepper

Toasted garlic oil
2 Tbsp garlic, minced
3/4 cup extra virgin olive oil or vegetable oil

Winter greens
3 bunches kale, destemmed and chopped 1″x1″ pieces
1 each radicchio, core removed, sliced into ½ “ chiffonade

Begin by washing and cutting the greens (kale and radicchio). As a chef tip, keep the radicchio separate from the kale and soak for an extended time in ice water to draw out more of the bitter flavor. Make sure to drain or spin-dry the greens to best of your ability. This can be done the day prior.

Make the toasted garlic oil by starting with the measured oil and garlic in a small saucepot. Bring the oil and garlic to a high heat to begin sizzling the garlic. Once the garlic is sizzling remove the pan from the heat and allow to cool completely. Be cautious as to not cook the garlic to long as it will burn and become bitter. Next prepare the Firecracker dressing by using a food processor. Add all the ingredients except the garlic oil and sesame oil. Puree the ingredients until a smooth paste is formed and then begin to drizzle the oil little at a time to create an emulsification. Once all the oil is added give your dressing a taste. Does it need more salt, lime juice, cayenne? Adjust to taste and set aside.

For power nut and seed mix, combine the sunflower seeds, pumpkin seeds, sesame seeds, sliced coconut, cayenne pepper, coconut oil and sea salt to a mixing bowl and combine well. Transfer mixture to a baking tray and cook for 7-8 minutes at 350F until well toasted. Use the color of the coconut to determine the doneness of the mix. The coconut should be golden brown. Once the nut and seed mixture is cool, add the chopped Clif Family Kitchen Maple Curried Cashews and Peanuts. To dress the salad, transfer the greens to a large bowl and dress with the firecracker dressing to taste. The dressing recipe will make enough dressing to allow for a “well-dressed” salad as well as a lightly dressed salad. Fold in a small handful of the seed and nut mixture and reserve the rest top the salad with once plated. This recipe is prepared gluten free and dairy free and is full of protein to full your day. Enjoy!


Chef John

Jan 11, 2018