Spring Green Millet Salad

Spring Green Millet Salad
6 – 8 servings
1 Cup Dried Millet – 2 cups cooked – recipe below 
Tangerine Vinaigrette – recipe below 


2 Cups Baby Arugula
1/2 Cup Pink Radishes – thinly sliced cone #4
1/2 Fennel Bulb – about 1 cup – thinly sliced cone #4
1/2 Cup Fennel Stalks – thinly sliced cone #4
1 1/2 Cup Fresh or Frozen Peas – thawed
2 – Persian Cucumbers – about 1 Cup – thinly sliced cone #4
1 Cup Fresh Basil – chiffonade or roughly chopped
1/2 Cup Chives – minced
Optional garnishes:
nuts or seeds -Chive Flowers
Fennel Fronds – to taste
Mint Leaves – to taste
1 Cup Dried Millet
2 Cups Filtered Water
1 Vegetable Bouillon Cube – unsalted
1/2 Teaspoon Sea Salt
2/3 Cup Tangerine Juice – (about 5 –– fresh squeezed
1 Teaspoon Tangerine Zest
1 Teaspoon Dijon Mustard
1/4 Cup Vinegar  
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Fresh Mint – – minced
2 Small Cloves Garlic or 2 Teaspoons – minced
1/2 Teaspoon Sea Salt or to taste
Dash Black Pepper
Instructions: Millet Add the millet , water, bouillon, and salt to a small saucepan. Bring to a boil – place lid on and Reduce the heat to a simmer, cook for 15 – 20 minutes, undisturbed, until all the water is absorbed. Remove the pan from the heat and let sit for 10 minutes with the lid on. Dump into a bowl and fluff up with a fork, then let cool completely.

Add mustard, tangerine juice, zest, salt and pepper to a medium bowl and whisk together. Next whisk in the vinegar, then slowly whisk in the olive oil. Stir in the garlic. Assemble,  Mix everything in a large bowl except for the dressing. Dress individual salads according to taste.

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