Emerald City Salad Recipes

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EMERALD CITY SALAD - PANZANELLA SALAD



Emerald City Salad - Panzanella Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

1/2 loaf sliced rustic bread
2 tablespoons pesto
1 pint cherry tomatoes, halved
8 ounces cheese curds (recommended: Mt. Townsend)
1/2 cup mixed greens (basil, arugula, watercress, herbs)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot
1 clove garlic
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh marjoram leaves
1/2 teaspoon fresh oregano
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat a grill to medium.
  • Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
  • Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.

EMERALD CITY SALAD



Emerald City Salad image

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!

Provided by Sharon123

Categories     Salad Dressings

Time 1h20m

Yield 6-8

Number Of Ingredients 14

1 cup uncooked 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 kale
1/2 bunch swiss chard (or spinach)
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
toasted almonds (optional) or walnuts (optional)

Steps:

  • 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. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

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