Spring Green Millet Salad

Spring Green Millet Salad

6 – 8 servings

1 Cup Dried Millet – 2 cups cooked – recipe below 

Tangerine Vinaigrette – recipe below 

Ingredients 

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

 Millet

1 Cup Dried Millet

2 Cups Filtered Water

1 Vegetable Bouillon Cube – unsalted

1/2 Teaspoon Sea Salt

 Vinaigrette

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.

Vinaigrette

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.