Seattle'S Favorite Kale Salad

• 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

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

freshly squeezed lemon juice, extravirgin olive oil, mustard, salt, water, wild rice, butter, red cabbage, red bell peppers, fennel, bunches kale, lemon

Taken from www.allrecipes.com/recipe/240553/seattles-favorite-kale-salad/ (may not work)