- 1/4 cup Aketta® whole crispy crickets
- 3 tablespoons red chile powder (New Mexico Molido recommended)
- 1 small bunch green curly kale, chopped
- 1/4 cup fresh grapefruit juice
- 2 garlic cloves, minced
- 3-4 tablespoons extra virgin olive oil
- 1/4 teaspoon fine grain sea salt
- 10-12 kumquats, sliced
- dried red chile slivers to taste
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Pan roast Aketta crickets with chile powder and salt in a hot cast iron skillet to desired crispness. Mix together olive oil, garlic, red chile slivers and grapefruit juice for the dressing. Toss kale with kumquats, crickets and dressing.
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