Emerald City Salad

PCC market in Amanda’s hometown of Seattle made this salad. It’s so good her family has been copying it for years.

Ingredients

1 bunch kale, chopped
1 bunch chard, chopped
1 large fennel bulb or a few small ones
1 bunch green onions, chopped
1 cup parsley, chopped
(optional – 2 bell peppers, diced)

1 cup olive oil
1 cup lemon juice
2 teaspoons minced garlic
1 cup wild rice (consider substituting cooked wheat berries)
Salt & pepper to taste

INSTRUCTIONS

  1. Cook the wild rice according to directions.
  2. Slice the fennel bulb thin, starting from the base. A mandolin is ideal for this though a knife will work, too.
  3. Toss all ingredients together in a big bowl.