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grain salad

By darkdog, member

Posted: October 10th, 2012

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature. Created Using: Grain Salad
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1-3/4 cups millet
kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
3 Tbs. balsamic vinegar, more as needed
3 Tbs. fresh lemon juice, more as needed
1/4 cup capers or chopped caper berries
2 to 3 tsp. honey
freshly ground pepper
1 cups oil-packed artichoke hearts, cut into 1/2-inch wedges
1 cups diced bell peppers (any color; 1/2-inch dice)
1 cups quartered Brussels sprouts, steamed until tender
1 cup cooked cannellini
1 cup cooked chickpeas
1 cup diced Cheddar
4 Tbs. thinly sliced fresh chives

Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.

Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the balsamic vinegar and lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the and honey. Taste and season with salt, pepper, and additional balsamic vinegar and lemon juice or olive oil as needed.

Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the artichoke hearts, bell peppers, Brussels sprouts, cannellini, chickpeas, Cheddar, and chives and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

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