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Seattle Kale Salad with Wild Rice

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
12 servings
Lunch U.S.
Seattle Kale Salad with Wild Rice
Ingredients
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 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
  • 1/4 lemon, juiced, or to taste
Instructions
1
Combine the ingredients of lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl and whisk them together until the dressing is smooth and free of lumps.
2
Bring water, wild rice, and butter to a high heat in a saucepan. Once boiling, lower the heat to a medium-low setting, cover the pan, and let it simmer until the rice is tender, taking anywhere from 30 to 45 minutes. Remove excess liquid and continue cooking the rice uncovered until all the water has evaporated, adding a few more minutes to this process. Stir the rice gently and let it cool down slightly.
3
Add the cabbage, red bell peppers, and fennel to the bowl containing the dressing. Mix everything together until the vegetables are evenly coated with the dressing.
4
Place the kale on top of the cabbage mixture and spoon the warm wild rice over it. Allow everything to sit for 5 to 10 minutes, allowing the kale to wilt slightly. Once the kale has started to soften, mix everything together until the salad is evenly combined. If desired, add a bit more lemon juice to taste and adjust accordingly.