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Seattle’s Favorite Kale Salad

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Seattle’s Favorite Kale Salad

Directions

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Ingredients :

  • ½ cup freshly squeezed lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • salt and ground black pepper to taste
  • 5 cups water
  • 2 cups uncooked wild rice
  • 1 teaspoon butter
  • 4 cups finely sliced red cabbage
  • 2 large red bell peppers – seeded
  • cored
  • and chopped
  • 2 bulbs fennel
  • trimmed and chopped
  • 2 bunches kale
  • leaves stripped from stems and torn into pieces
  • ¼ lemon
  • juiced
  • or to taste
  • Methods :

  • Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
  • Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
  • Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.
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