Kale, Chard, and Fennel Salad with Wild Rice (Emerald City Salad)
Prep time: 
Total time: 
Serves: 3
A hearty dinner salad with wild rice, winter greens, fennel and red pepper, with an olive oil and lemon juice dressing.
  • For the dressing:
  • ¼ cup lemon or lime juice (about 2 small or 1 large lemons or 3 limes)
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • 1 tsp. salt or to taste
  • freshly ground black pepper to taste
  • For the salad:
  • 2 cups cooked wild rice (about 1 cup dry)
  • ½ bunch kale or 6 oz., washed, ribs removed if desired, chopped finely
  • ½ bunch Swiss chard or 6 oz., washed, chopped finely
  • ½ large fennel bulb or 6 oz., prepared and chopped.
  • ¼ to ½ cup green onion (scallion) about 1 bunch, cleaned, trimmed, and chopped
  • 1 red or yellow bell pepper, quartered, membrane and seeds removed, chopped
  • ½ cup parsley, chopped
  1. Juice the lemons.
  2. Mince the garlic.
  3. Combine the garlic, olive oil, salt, and lemon juice to make the dressing.
  4. Chiffonade or finely chop the kale and chard.
  5. 'Massage' the kale by rubbing some of the dressing into the kale leaves. Mix the rest of the dressing with the cooked wild rice and set the wild rice aside.
  6. Wash, trim, and chop the rest of the greens and vegetables.
  7. To prepare the fennel: trim off green top fronds and bottom of bulb, wash outer layer of bulb or remove it if it is very dirty or scuffed up. Cut the fennel into quarters, cut the hard pithy center away from each quarter. Chop ½ of the fennel into small pieces, save the rest for another recipe.
  8. Add each green and vegetable into a large salad bowl after it's been chopped.
  9. Add the dressed wild rice to the greens and vegetables, mix.
  10. Add salt and pepper to taste.
Recipe by Fit and Fed at http://fitandfed.net/2012/02/10/chard-kale-fennel-salad-wild-rice-emerald-city-salad/