My Recipe Box

Millet salad

By laheen, member

Posted: July 26th, 2013

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

1-3/4 cups millet
kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup sherry vinegar, more as needed
1 jalapeno, minced
freshly ground pepper
3/4 cups halved cherry tomatoes
3/4 cups peeled, diced cucumber (1/2-inch dice)
3/4 cups diced or sliced yellow squash (1/2-inch dice or 1/4-inch thick half-rounds)
3/4 cups fresh corn kernels, blanched (or thawed frozen corn kernels)
3/4 cup pine nuts, toasted
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh flat-leaf parsley

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 sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the jalapeno. Taste and season with salt, pepper, and additional sherry vinegar 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 cherry tomatoes, cucumbers, yellow squash, corn, pine nuts, mint, and parsley 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.

A hearty grain salad with your choice of add-ins and a zesty vinaigrette just the way you like it.

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