Savor Seattle's Best Kale Salad Recipe

Ingredients

• A 1/2 cup of lemon juice that's freshly squeezed
• A 1/4 cup of extra-virgin olive oil for a flavorful touch
• 2 teaspoons of zesty Dijon mustard to enhance the taste
• Salt and ground black pepper to your liking
• 5 cups of water for the base
• 2 cups of uncooked wild rice for a hearty addition
• A teaspoon of butter to enrich the flavors
• 4 cups of finely sliced red cabbage for a pop of color
• 2 large red bell peppers, seeded, cored, and chopped
• 2 bulbs of fennel, trimmed and chopped
• 2 bunches of kale, with leaves stripped from stems and torn into pieces
• A 1/4 lemon, freshly juiced to brighten up the dish

Step 1

Mix together half a cup of tangy lemon juice, olive oil, zesty Dijon mustard, a pinch of salt, and a grind of pepper in a spacious bowl until the dressing is silky smooth.

Step 2

In a pot, bring some water along with wild rice and a knob of butter to a bubbling boil. Then, lower the heat to a gentle simmer, cover the pot, and let it cook until the rice is tender, which should take around 30 to 45 minutes. Once the rice is cooked, drain any excess liquid and let it continue cooking uncovered until the water has completely evaporated, usually about 5 minutes more. Give the rice a gentle stir and allow it to cool down a bit.

Step 3

Into the bowl of dressing, toss in a vibrant mix of crunchy cabbage, sweet red bell peppers, and aromatic fennel; make sure everything is well-coated. Layer some kale on top of this veggie medley and spoon the warm wild rice over the kale, letting it sit for a few minutes until the kale just starts to wilt, typically around 5 to 10 minutes. Finish off by tossing everything together until the salad is perfectly combined, adjusting the flavor with a bit more lemon juice to suit your taste preferences.