About this recipe:This is a wonderful and colourful salad for a crowd. It's made with wild rice, kale, red cabbage, red pepper, fennel and a lemon dressing. It works for any time of the year and earns lots of comments whenever I serve it. It also keeps wonderfully, so make it ahead of time with no hesitation. If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes are welcome additions to this salad.
For the dressing
120ml freshly squeezed lemon juice
60ml extra-virgin olive oil
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
For the salad
1.2 litres water
320g uncooked wild rice
1 teaspoon butter
350g finely sliced red cabbage
2 large red 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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
To make the dressing: Whisk 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 the 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 sliced red cabbage, red peppers and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the red 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.