Prepare the kale: Remove the thick stem from the center of the Tuscan Kale (1 bunch) by carefully tearing away the bottom part of the leaves and then grabbing ahold of the stem. Pull up along the stem. The leaf should come away intact, missing the center when the stem once was.
Stack the kale leaves with the largest at the bottom, smallest at the top. Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar – the result will be beautiful ribbons of kale. Add to a large mixing bowl.
Make the garlic paste: Mince the Garlic (1 clove) on a work surface. Gather into a pile on your cutting board, and sprinkle with Fine Sea Salt (to taste). Keep mincing, rendering the garlic even finer. Now, begin scraping the garlic with your knife. The teeth should be flush with the cutting board. Put pressure on the blades as you draw it over the surface of the garlic forming a paste. 10 or so strokes should do it. Transfer to the bowl with the kale.
Marinate the kale: To the bowl, add Lemon (3 tablespoon), Olive Oil (3 tablespoon) and 1/4 teaspoon Fine Sea Salt (to taste). Toss/massage the kale with your hands until it’s very well coated in the lemon and oil mixture – don’t be afraid to manhandle it!
Make the tahini dressing: In a medium mixing bowl, whisk together the Tahini (3 tablespoon), Lemon (2 tablespoon), and 1/4 teaspoon Fine Sea Salt (to taste). A thick paste will form – culinary magic! Whisk in water, one tablespoon at a time, until the dressing is the consistency of ranch. Taste for seasoning and add more salt or lemon juice as necessary.
Assemble the salad: Toss the Radicchio (2 cup) with the kale and transfer to a serving dish. Top with the Beet (2), Avocado (1), and Cashew Nuts (1/4 cup). Drizzle with the tahini and garnish with the Hemp Seeds (1 tablespoon). Enjoy!