This colorful salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores. It is so popular that I have filled many classes with the mere mention that I would be demonstrating how to make this salad.
2 ¼ c. water or stock 1 Tbsp. butter
1 tsp. sea salt 1 c. wild rice ( black – 1/2” long)
Bring water or stock to a boil. Add butter, ½ tsp. of salt and all the rice. Bring to boil again, cover, lower heat and simmer 60-65 min. Check to see that all water is absorbed by tipping the pan to one side.
¼ c. lemon juice ¼ c. olive oil
1 clove garlic, mince ½ c. chopped fennel bulb, core removed
½ of a red or yellow pepper, diced ½ c. chopped red cabbage
½ c. chopped Italian parsley
2 c. very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)
Salt and pepper to taste Pecorino or Gorgonzola cheese (optional)
Combine lemon juice, olive oil, garlic and remaining ½ tsp. of salt in 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 blanket 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. Preparation Time: 1 hour for wild rice, 20 min. for salad. Serves 6-8.