You might remember our weekly series from several months back called “What’s Cookin’ At the Works? Soup’s On!” As the seasons have changed and the temperatures have crept up, with the nearly triple digits we’re currently experiencing here in Seattle, it’s making it a bit too hot to eat a steaming bowl of soup straight from the crock pot. Instead of crock pot creations, we’ve switched to lighter, fresher fare for our weekly lunch club. And this week’s recipe appears to be straight out of the garden or produce section.
Lisa in Design brought in the Emerald City Salad–appropriately named for packing a high proportion of healthy green stuff, as well as the nickname-sake of our city, Seattle, H.Q. of Clothworks. Make a batch of this yummy salad to fuel you while you beat the heat working on your craft projects, (hopefully) in the confines of an air-conditioned room, and you’ll be set!
The Emerald City Salad recipe, a perennial favorite of the deli, is taken from our local food co-op, PCC Natural Market:
- 1 cup uncooked organic wild rice
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 bunch organic kale
- 1/2 bunch organic chard
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 fennel bulb, thinly sliced
- 1 bunch green onions, chopped
- 1/2 cup chopped parsley
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 (cut into ribbons). Combine with peppers, fennel, green onions and parsley. Just before serving, toss veggies with dressed rice.
Oh, and the spread Lisa brought in was just as tasty, too! Hummus, carrots, cheese & crackers, and salami…oh yum!