For the salad dressing
6 Tbsp Fresh lemon juice
1 Tbsp Honey or agave
4 scoops Regular Girl powder
4 Tbsp Chia oil
2 Tbsp Extra virgin olive oil
1/2 tsp Kosher salt
1/4 tsp Fresh cracked black pepper
For the kale salad
1 bunch/8 c Loosely packed Lacinato or Tuscan kale, well rinsed
1 c Dried currants
½ c Shaved Parmesan cheese
1 c Pinenuts, toasted in the oven
- Combine the lemon juice, sweetener and Regular Girl Powder and stir until honey and powder dissolve. With a whisk, emulsify in the oil. Set aside.
- Rinse and strip kale leaves. Chop into bite-sized pieces. Rinse the chopped leaves a second time to ensure there isn’t any stealth sand in the leaves then dry in a salad spinner.
- Place kale in a salad bowl, top with currants and drizzle with dressing. Stir well.
- Before serving, add toasted pinenuts. Toss to combine.
Recipe provided by Chef Gerard Viverito