|Serves||6 to 8|
This colorful salad was inspired by the beautiful deli salad at PCC Natural Markets, Seattle’s beloved chain of natural-foods grocery stores.
|2½||cups water, vegetable stock, or chicken stock|
|1||tsp. sea salt, divided|
|1||cup wild rice (black, ½-inch long)|
|¼||cup lemon juice|
|¼||cup olive oil|
|1||clove garlic, minced|
|½||cup fennel bulb (core removed), chopped|
|½||red or yellow bell pepper, diced|
|½||cup red cabbage, chopped|
|½||cup Italian parsley, diced|
|2||cups dark, leafy greens (6 to 7 leaves chard, kale, or collards), very finely chopped|
|~||Salt and lemon to taste|
|~||Pecorino or Gorgonzola cheese for garnish (optional)|
This content is from the book Feeding the Whole Family by Cynthia Lair.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry