"Firecracker" Kale Salad

Greens

• 3 bunches kale, destemmed and chopped 1"x1" pieces 
• Radicchio, core removed, sliced into ½ “ chiffonade 
  

Firecracker dressing 

• 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 Clif Family Solar Grown™ Raw Honey
• ½ tsp sea salt 
• 1 Tbsp sesame oil 
• ¾ cup toasted garlic oil, cooled (see below) 
• Optional cayenne pepper 
  

Nut and Seed Mix 

• 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 Organic Hot Honey Cashews & Peanuts, coarsely chopped 

Toasted garlic oil 

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

• Begin by washing and cutting the greens (kale and radicchio). 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 sauce pan. 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 before incorporating into the dressing. 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. Drizzle in the oil, a little at a time to create an emulsification. Adjust seasonings 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 sheet and bake for 7-8 minutes at 350F until well toasted (the coconut should be golden brown). Remove from oven and allow to cool completely. Once cooled, add the chopped Hot Honey Cashews & Peanuts. 
• To dress the salad, transfer the greens to a large bowl and drizzle the firecracker dressing to taste. Fold in a small handful of the seed and nut mixture and reserve the rest to top the salad once plated.