This colorful Emerald City salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores.
Recipe reprinted with permission from Feeding the Whole Family by Cynthia Lair.
Colorful Emerald City Salad Recipe Summary
- Cuisine: American
- Course: Salad
- Skill Level: Moderate
- 2 ¼ cups water or stock
- 1 tablespoon butter
- 1 teaspoon sea salt
- 1 cup wild rice (black; ½” long)
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ cup chopped fennel bulb, core removed
- ½ of a red or yellow pepper, diced
- ½ cup chopped red cabbage
- ½ cup chopped Italian parsley
- 2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)
- Salt and pepper to taste
- Pecorino or gorgonzola cheese (optional)
- Calories: 116
- Protein: 2
- Fat: 9
- Sodium: 364
- Carbohydrates: 8
- Fiber: 1
- Sugar: 1
- Bring water or stock to a boil.
- Add butter, ½ teaspoon of the salt and rice.
- Bring to boil again, cover, lower heat and simmer 60-65 minutes.
- Check to see that all the water is absorbed by tipping the pan to one side.
- Combine lemon juice, olive oil, garlic and remaining ½ teaspoon of salt in a large serving bowl.
- Add fennel, red pepper, cabbage, parsley and then the greens.
- Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a banket on top of the greens.
- When the rice cools to room temperature, toss rice, vegetables and dressing together.
- Taste the salad and adjust seasonings, some extra salt and/or lemon may be required.
- Garnish with cheese if desired.
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