Description
This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle’s top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it’s served. It also keeps wonderfully, so make it ahead with no hesitation.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12