PCC Emerald City Salad
Serves: 8 to 10 people as a side dish
It's small wonder that this blend of kale, wild rice, fennel and more remains a perennial favorite in our deli — it's a darn delicious way to enjoy leafy greens, whole grains, olive oil and other healthy ingredients.
Ingredients
PreparationIngredients
- 1 cup uncooked organic wild rice Add to list
- 1/2 cup olive oil Add to list
- 1/2 cup lemon juice Add to list
- 1 teaspoon minced garlic Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon black pepper Add to list
- 1/2 bunch organic kale Add to list
- 1/2 bunch organic chard Add to list
- 1/2 red bell pepper, diced Add to list
- 1/2 yellow bell pepper, diced Add to list
- 1/2 fennel bulb, thinly sliced Add to list
- 1 bunch green onion, chopped Add to list
- 1/2 cup chopped parsley Add to list
Preparation
Bring 3 cups of water to a boil. Salt the water, if desired, and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion and parsley. Just before serving, toss veggies with dressed rice.
Recipe by
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
Comments
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Converts even the most difficult carnivore
This is my go-to salad when i am trying to secretly force healthy raw leafy greens on someone. I have made this salad for veggie lovers and veggie haters alike and have made a fan of it everytime. This is a well rounded salad with a ton of flavor (if you are generous with the salt, lemon and garlic) and wonderful presentation. Its versatile enough to omit some ingredients IF you absolutely have to (yellow bell pepper, green onion or fennel). I have also added other veggies in for fun and used brown rice in a pinch.
January 18, 2011 at 06:11 PM — Ellisa (not verified)
Love
I'm new to this salad and absolutely love it. It's so substantial, flavorful and healthy. I can't wait to try to make it at home.
April 28, 2011 at 08:25 PM — Jo (not verified)
Love it hot!
Pan fry this with a little bit of olive oil and it is EXTRA good. I'm a convert now...
December 08, 2011 at 11:55 PM — Danigirl (not verified)
The BEST thing you can do to kale!!
And, it's $8/lb if you buy it made at PCC...
January 13, 2012 at 09:04 AM — Chris G (not verified)
I like to use the red chard.
I like to use the red chard. After cutting off the stems, I can dice them and add them to the salad, adding a nice color!
May 18, 2010 at 01:03 PM — Auguste Gusteau