Seattle's Favorite Kale Salad

Make the piccalilli a day ahead and keep in the fridge overnight.

Recipe Summary Seattle's Favorite Kale Salad

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 | Healthy Kale Salad Recipes

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

Directions

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.

Two to three lemons will yield 1/2 cup lemon juice.

If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes may be added to the salad.

Info | Healthy Kale Salad Recipes

prep: 15 mins cook: 35 mins additional: 10 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Seattle's Favorite Kale Salad

Salad, Green Salad Recipes, Kale Salad Recipes,