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Learn how to make Emerald City Salad in this easy to follow step by step tutorial.
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Female 1: I’m going to show you how to make Emerald City Salad named after our fair city of Seattle.
This is the favorite daily item in our chain of natural food grocery stores PCC. And this is my version of it that’s also in my book. So, it starts out, it’s kind of a three-layered thing. It starts out with a quarter cup of olive oil, a quarter cup of lemon juice and a clove of garlic in the bottom of a bowl. That makes the base for your dressing actually, that’s the base of a good dressing for just about anything. And then I’m going to put some salt in here and don’t be afraid of the salt because that’s going to get absorbed by the grains and grinds that go in here.
And then after that there’s a lot of vegetables that go in. I’m going to give this little stir here. Yes, that’s good! I have yellow bell pepper, beautiful! You could also use red bell pepper. I’ve got a red cabbage but you could use green cabbage. There’s just so many options but this one is a beautiful array of colors. And this is chopped parsley, Italian parsley. You could also use basil that would be good. But this is pretty fabulous in here. And give that kind of stir.
And then I’m going to show you how to do fennel. And some people are kind of intimidated by this because it’s a funny looking vegetable. If you just bisect it down the middle and then you’ve got a chunk and you want to take the core of it out like this, then you can in its crispy crunchy kind of stuff in there and it has kind of an honest taste to it, it’s really good. You can also use the leaves at the fennel but we’re not using it in this particular recipe. Okay, so I’ve got my fennel chopped. And then the last thing that goes in there, or not the last thing but almost last thing is your dark leafy green. And you can use kale or collards.
This is Swiss chard. One thing that’s important now is to cut it real finely because it doesn’t really get cut, it just gets wilted. So, you want to fold it up like that and cut it off in these little ribbons. This is called fancy name, it’s called the chiffonade cut. But however you do it, you just want small pieces like that. Okay, so that’s there and that goes in.
And then what happens is, I’m going to take the warm wild rice that I made in the other video and I’m going to put that warm rice on top of the greens. And what that does, it kind of wilts them and/or slightly cooks them in a way which makes them more tender. See how that—oh, it’s so beautiful! And you just sort of let that bed of wild rice hang up there on there for a couple of minutes or so before you toss this salad together. And you can put a little pecorino cheese on it. You can put a little gorgonzola. It’s perfect dish because it’s got the dark leafy greens, all of those vegetables of the whole grain then a little protein with the cheese, it’s—
Female 2: Joaquin will not go to sleep unless you sing a song that you sang to him yesterday. I can’t get him down. He says, “I want grandma song, I want grandma song.” I don’t know what.
Female 1: You toss and put the cheese on top.
Female 2: I like tossing salads. I don’t know what she’s been singing to him. Normally, I put on a little medal and he just goes right out. Okay, this is my favorite part, adding the cheese. Oh that looks good! Hey, everyone look what I’ve made.