I first tasted Emerald City Salad at the deli in my favorite organic food store in Seattle--PCC (Puget Consumers Coop). To see the original recipe, go here.
When I make this salad, I cut back on the wild rice and olive oil/lemon juice amounts, but I stick pretty close to the amounts for the other ingredients.
Here's how I do it:
I gently boil 1/2 cup of wild rice in plenty of water for about an hour. While the rice is cooking I prepare the salad dressing and greens.
Squeeze the juice of one lemon (about 1/3 cup) and add to 1/3 cup of extra virgin olive oil.
Add 1 teaspoon of salt and pepper to taste.
Add two cloves of garlic squeezed in a garlic press.
Whisk together and set aside.
When the rice is cooked, drain, then add it to the salad dressing.
Meanwhile, wash 1/2 bunch of swiss chard and remove the center rib.
Stack the leaves on top of each other and chiffonade.
Wash 1/2 bunch of kale and remove the center rib.
Stack the leaves on top of each other and chiffonade.
Wash about 1/3 bunch of parsley (1/2 cup) and cut off the stems.
Chop the parsley until fine.
Slice 1 bunch of green onions.
Thinly slice 1/2 of a fennel bulb.
Thinly slice 1/2 red pepper and 1/2 yellow (or orange) pepper.
Put all vegetables into a bowl.
Add the rice/salad dressing and toss until thoroughly mixed.
What a beautiful salad--and it's super healthy as well! Did you know that kale, fennel and swiss chard are high in calcium, potassium and vitamin A?
Tonight, I served this salad alongside swiss steak over rice. It was delicious and filling!
I think Emerald City Salad tastes even better the second day, after the greens have marinated in the dressing overnight.
Squeeze the juice of one lemon (about 1/3 cup) and add to 1/3 cup of extra virgin olive oil.
Add 1 teaspoon of salt and pepper to taste.
Add two cloves of garlic squeezed in a garlic press.
Whisk together and set aside.
When the rice is cooked, drain, then add it to the salad dressing.
Meanwhile, wash 1/2 bunch of swiss chard and remove the center rib.
Stack the leaves on top of each other and chiffonade.
Wash 1/2 bunch of kale and remove the center rib.
Stack the leaves on top of each other and chiffonade.
Wash about 1/3 bunch of parsley (1/2 cup) and cut off the stems.
Chop the parsley until fine.
Slice 1 bunch of green onions.
Thinly slice 1/2 of a fennel bulb.
Thinly slice 1/2 red pepper and 1/2 yellow (or orange) pepper.
Put all vegetables into a bowl. 
Add the rice/salad dressing and toss until thoroughly mixed.
What a beautiful salad--and it's super healthy as well! Did you know that kale, fennel and swiss chard are high in calcium, potassium and vitamin A?
Tonight, I served this salad alongside swiss steak over rice. It was delicious and filling!
I think Emerald City Salad tastes even better the second day, after the greens have marinated in the dressing overnight. If you try making this salad, let me know how you liked it.
Love,
Homestay Mama
