Name: Seattle's Favorite Kale Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Freshly squeezed lemon juice - ½ cup; Extra-virgin olive oil - ¼ cup; Dijon mustard - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Water - 5 cups; Uncooked wild rice - 2 cups; Butter - 1 teaspoon; Finely sliced red cabbage - 4 cups; Red bell peppers - seeded, cored, and chopped - 2 large; Fennel, trimmed and chopped - 2 bulbs; Kale, leaves stripped from stems and torn into pieces - 2 bunches; Lemon, juiced, or to taste - ¼

Ingredients for - Seattle's Favorite Kale Salad

1. Freshly squeezed lemon juice ½ cup

2. Extra-virgin olive oil ¼ cup

3. Dijon mustard 2 teaspoons

4. Salt and ground black pepper to taste 2 teaspoons

5. Water 5 cups

6. Uncooked wild rice 2 cups

7. Butter 1 teaspoon

8. Finely sliced red cabbage 4 cups

9. Red bell peppers - seeded, cored, and chopped 2 large

10. Fennel, trimmed and chopped 2 bulbs

11. Kale, leaves stripped from stems and torn into pieces 2 bunches

12. Lemon, juiced, or to taste ¼

How to cook deliciously - Seattle's Favorite Kale Salad

1 . Stage

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

2 . Stage

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.

3 . Stage

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.