Emerald City Salad
(recipe, Cynthia Lair)
This colorful salad was inspired by the beautiful deli salad at PCC Natural Markets, Seattle's beloved chain of natural-foods grocery stores.
- 2½ cups water, vegetable stock, or chicken stock
- 1 Tbsp. butter
- 1 tsp. sea salt, divided
- 1 cup wild rice (black, ½-inch long)
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ cup fennel bulb (core removed), chopped
- ½ red or yellow bell pepper, diced
- ½ cup red cabbage, chopped
- ½ cup Italian parsley, diced
- 2 cups dark, leafy greens (6 to 7 leaves chard, kale, or collards), very finely chopped
- Salt and lemon to taste
- Pecorino or Gorgonzola cheese for garnish (optional)
- Bring water to a boil. Add butter, ½ teaspoon salt, and rice. Bring to a boil again, cover, lower heat, and simmer for an hour. Make sure all of the water is absorbed by tipping the pan to one side to check for pooled liquid.
- Combine lemon juice, olive oil, garlic, and remaining ½ teaspoon salt in a large serving bowl. Add fennel, bell pepper, cabbage, parsley, and greens; toss thoroughly.
- Once the rice is fully cooked, cool until it ceases steaming but is still warm, then place it on top of the dressed vegetables. When the rice cools to room temperature, toss it with the vegetables. Taste the salad and adjust the seasonings; some extra salt and/or lemon may be required. Garnish with cheese, if desired.