Seattle's Favorite Kale Salad

Details

Ingredients

• 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