Kale, Cabbage & Wild Rice Salad

1/2 c. freshly squeezed lemon juice (2-3 lemons)
1/4 c. extra-virgin olive oil
2 t. Dijon mustard
Salt and ground black pepper to taste
2 c. uncooked wild rice
1 t. butter
4 c. finely sliced red cabbage (or use extra kale)
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
Optional: crumbled blue cheese, toasted and chopped hazelnuts, sliced radishes

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

Cook wild rice to package directions. 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.

12 servings.

From Common Ground Farm cooking class, 1/23/16.