PCC Emerald City Salad

This salad is borrowed from PCC Natural Market's Deli of Seattle. Being a former Employee of the PCC Deli I got insight on many delicious recipes, such as this one. Emerald City was one of the most popular, if not the most popular deli case item. Not only is it a beautiful jewel of a salad dotted with colorful gems, it is also a super flavorful dish packed with vital nutrients. Some like to go heavy on the rice making it more of a main dish, where others relay on the greens for the bulk of the recipe(the later being my tendency). Hands down this is my favorite way to eat my greens! Not having straight wild rice on hand I substituted a wild rice pilaf, which worked just as well.

Recipe:

-2 cups organic wild rice
-1 bunch organic kale
-1 bunch organic chard
-1 red bell pepper
-1 yellow pepper
-1 fennel bulb
-1 bunch green onion
-1/2 cup chopped parsley
-1/2 cup olive oil
-3/4 cup lemon juice
-2 teaspoons minced garlic
-2 teaspoons salt
-1 teaspoon black pepper

Optional:

-1/4 cup cranberries
-1/4 cup sliced almonds
-top with a fresh goat cheese or cubed gruyere


Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook the rice in ample water and cool. Drain, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chiffonade (roll up greens length wise and chop in thin strips).Combine with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice.


Serves 6